- 

A  M£z  BULLETIN 

OF  THE 

American  School  of  Home  Economics 

Published  quarterly  and  entered  at  Chicago  as  second- 
class  MATTER  UNDER  ACT  OF  CONGRESS  OF  JULY  16,  1894 

Series  I _  MARCH,  1918  No.  50 


WHEATLESS-MEATLESS  MEALS 


By 

Helen  Hammel  Harlan 

Joint  Author  of  “Lessons  in  Cooking”;  Assistant  Food  Adminis¬ 
trator,  Stephenson  County,  Ill. ;  Farmers'  Institute 
Lecturer,  etc. 


approved  by 

U.  S.  Food  Administration 


(Except  to  Members  of  the  School) 

CHICAGO 

506  WEST  SIXTY-NINTH  STREET 


ILLINOIS 


INTRODUCTION 


THE  Food  Administration  has  asked  us  to  save  wheat,  meat, 
fats,  and  sugars;  to  waste  no  foods  of  any  kind ,  and  so  do  our 
part  to  win  the  war.  Many,  perhaps  the  majority,  do  not  yet 
realize  the  gravity  of  the  situation — we  must  reduce  the  consump¬ 
tion  of  these  foods  to  be  able  to  feed  our  own  and  the  Allied  armies 
and  war  workers  properly  and  to  prevent  starvation  of  women  and 
children.  If  we  do  not  save  voluntarily ,  we  will  be  compelled  to 
save  by  Government  rationing,  which  would  not  speak  well  for  the 
patriotism  of  American  homemakers. 

We  have  been  asked  to  do  comparatively  little  so  far  in  the  con¬ 
servation  of  food — only  a  little  planning.  The  average  well-to-do 
American  family  is  apt  to  consume  too  much  meats,  fats,  and  sugars 
for  best  health,  and  misses  the  variety  given  by  more  liberal  use  of 
corn,  rye,  rice,  barley,  and  buckwheat.  Many  thousands  of  vege¬ 
tarians  seem  to  get  along  comfortably  without  meat,  and  claim  better 
health  by  so  doing.  Millions  of  people  eat  less  than  one-third  as 
much  meat  as  the  average  American,  and  much  less  fat.  Sugar  is 
a  modern  food  luxury, — a  century  ago  only  about  a  fourth  as  much 
was  used  as  now.  Wheat  flour  is  superior  to  that  of  other  grains 
only  because  of  the  elastic  properties  of  its  gluten,  which  makes  it 
best  for  raised  bread.  Other  grains  are  just  as  wholesome  and 
nutritious  and  can  easily  be  substituted  wholly  or  in  part. 

The  following  pages  give  menus  for  a  week,  including  recipes 
and  directions  for  preparing  the  meals.  (The  same  plan  as  in 
“Lessons  in  Cooking,  Through  Preparation  of  Meals.”)  Nearly  all 
the  meals  are  wheatless  and  meatless.  Menus  for  three  more  weeks 
are  given,  also  “substitutions,”  additional  recipes,  and  “timely  sug¬ 
gestions.” 

The  organs  of  animals,  such  as  liver,  heart,  kidney,  tripe,  and 
brains,  cannot  be  exported  and  may  be  used  freely,  but  are  officially 
“meat”  and  should  not  be  served  on  “meatless”  days.  Suet  also  may 
be  used  and  can  be  bought  in  many  localities  at  a  fairly  low  price.  As 
a  rule,  however,  vegetable  oils  and  fats  such  as  Crisco,  Wesson’s 
Cooking  Oil,  cottonseed  oil,  Mazola,  peanut  oil,  and  olive  oil,  should 
be  substituted  for  animal  fats.  Cornstarch  has  been  substituted  as  a 
thickening  agent  in  place  of  flour  and  honey,  corn  syrup,  sorghum 
syrup,  and  dried  fruits  for  sugar.  Nuts  have  been  used  freely  for 
their  fat  and  protein.  The  intention  is  to  serve  foods  only  in  amounts 
necessary  to  keep  one  in  health.  Wasting  food  by  overeating  is  the 
worst  possible  waste;  next  comes  bad  cooking,  burning,  and  under¬ 
cooking.  An  effort  has  been  made  to  keep  the  cost  down  and  still 
serve  appetizing  meals.  The  approximate  costs  and  the  food  value 
of  each  recipe  are  given. 

This  Bulletin  is  published  as  a  contribution  to  the  Food  Conserva¬ 
tion  movement. — American  School  of  Home  Economics . 


2 


Monday 


BREAKFAST 


HALF  ORANGE 

BUCKWHEAT  GRIDDLE  CAKES 
MAPLEINE  SYRUP  FROM  CORN  SYRUP 
COFFEE 

Buckwheat  Griddle  Cakes 

2  c.  cooled  boiled  water  y2  t.  salt 

%  cake  compressed  yeast  2  c.  buckwheat  flour 

]/2  c.  lukewarm  water  1  T.  molasses 

%  t.  soda  in  2  T.  warm  water 

Add  the  yeast  mixed  with  the  lukewarm  water,  to  the 
tepid  boiled  water,  then  the  salt  and  buckwheat.  Beat  well, 
let  rise  over  night,  in  morning  add  molasses  and  soda,  a  little 
more  buckwheat  flour  if  too  thin,  stir  thoroughly,  and  cook 
on  a  hot  griddle. 

Cost,  $.03.  Total  Food  Units,  1151.  “Balance” — 7%  Pro.,  3%  Fat., 
90%  Carbohydrates 

Mapleine  Syrup 

Add  Yz  c.  water  and  Ya  t.  Mapleine  to  1  c.  Karo  syrup. 
Mix  all  well  together  and  serve  either  hot  or  cold. 

Preparing  the  Meal 

Put  on  a  kettle  of  water  to  heat  for  coffee.  Stir  down 
and  finish  the  buckwheat  cakes  started  the  evening  before, 
cut  oranges,  set  the  table,  placing  the  dishes  in  a  warm  place, 
make  the  coffee,  prepare  the  syrup,  then  bake  the  cakes. 
Serve  the  breakfast. 

Immediately  after  breakfast  put  to  soak  1*4  c.  soy  beans 
to  be  used  the  following  day,  using  hot  water,  and  renewing 
the  hot  water  as  often  as  possible.  Keep  in  a  hot  place  while 
soaking,  if  available.  Soy  beans  are  very  hard  and  need  to 
be  soaked  and  cooked  longer  than  navy  beans.  Also  they 
will  never  get  soft  and  mealy  as  the  other  beans,  no  matter 
how  long  they  are  cooked,  and  the  long  soaking,  especially 
when  hot  water  is  used,  obviates  the  necessity  of  some  of  the 
extra  cooking.  Also  soak  I  c.  lima  beans. 

Note.  By  “balance”  Is  meant  the  percentage  composition  by  “food 
units” — not  by  weight.  A  “well-balanced”  diet  for  a  day's  meals  will  con¬ 
tain  10%  to  14%  protein,  25%  to  40%  fat  and  40%  to  60%  carbohy¬ 
drates  (starch  and  sugar)  :  average,  12%  protein,  30%  fat,  58%  carbo. 

Abbreviations  :  T — tablespoon,  t — teaspoon,  c — cup,  h — hour.  All  meas¬ 
urements  level;  flour  sifted  before  measuring. 

3 


LUNCHEON  OR  SUPPER 

HOMINY  fcESCALLOPED  WITH  CHEESE 
RYE  BISCUITS  APPLE  SAUCE 

TEA 

Hominy  with  Cheese 

2  c.  hominy,  canned  or  fresh  c.  grated  cheese 

%  c.  white  sauce  crumbs 

Mix  Ya  t.  cornstarch  with  i  T.  cold  water  and  add  to  Ya  c- 
hot  milk,  stirring  all  the  time.  Boil  well  for  a  few  m.,  add 
the  cheese  and  then  pour  over  the  hominy  in  a  greased  bak¬ 
ing  dish.  Sprinkle  top  with  crumbs  and  place  in  oven  long 
enough  to  brown  the  crumbs  and  thoroughly  heat  the  mix¬ 
ture. 

Cost,  $.114.  Total  Food  Units,  692.  “Balance” — 16%  Protein,  30% 
Fat,  54%  Carbo. 

Rye  Biscuits* 

2  T.  melted  oleo  or  other  fat  t.  salt 

2  T.  corn  syrup  3  c.  rye  flour 

1  c.  buttermilk  or  sour  milk  Y±  t.  soda 
2  t.  baking  powder 

Add  the  syrup  and  buttermilk  to  the  melted  fat,  then  sift 
in  the  dry  ingredients.  Mix  well  and  drop  from  the  tip  of 
a  spoon  on  to  a  greased  pan,  and  bake  15  to  20  m.  in  a  mod¬ 
erately  hot  oven.  (Barley  flour  may  be  substituted  for  rye.) 

Cost,  $.09.  Total  Food  Units,  2084.  “Balance” — 7%  Protein,  14% 
Fat,  79%  Carbo. 

Apple  Sauce 

6  apples  Y\  t.  salt 

V. 2  c.  water 

Pare,  quarter  and  core  six  juicy  apples,  add  the  water 
and  salt  and  cook  quickly  until  tender.  If  not  sweet  enough, 
add  honey,  syrup  or  brown  sugar  to  taste. 

Cost,  $.06.  Total  Food  Units,  300.  “Balance” — 3%  Protein,  7% 
Fat,  90%  Carbo. 

Preparing  the  Meal 

About  *4  h.  before  serving  time,  make  the  scalloped 
hominy  and  put  in  oven.  Then  mix  and  bake  the  rye  bis¬ 
cuits.  Put  on  to  cook  the  lima  beans  which  have  been  soak¬ 
ing  since  breakfast  time,  and  cook  all  during  lunch  and 

♦Rye  is  no  longer  regarded  as  a  wheat  substitute ;  barley  flour  may 
be  substituted  in  all  recipes. 


4 


washing  the  luncheon  dishes.  Heat  the  water  for  tea,  set 
the  table,  and  when  biscuits  are  done  serve  the  luncheon. 

Immediately  after  breakfast  make  the  apple  sauce,  while 
washing  dishes  make  the  fruit  gelatine  for  dinner. 

DINNER 

LIMA  BEAN  TIMBALES - TOMATO  SAUCE 

POTATOES  FRIED  FROM  RAW  STEWED  CORN 

FRUIT  GELATINE 

Lima  Bean  Timbales 

2  c.  lima  bean  pulp  i  T.  onion  juice 

2  eggs  i  T.  lemon  juice 

i  t.  salt  J4  t.  pepper 

To  the  bean  pulp  add  the  yolks  of  eggs,  well  beaten,  the 
salt,  and  pepper,  onion  and  lemon  juice.  Mix  well,  then 

fold  in  the  stiffly  beaten  whites  of  eggs,  put  into  greased 

custard  cups,  set  in  a  pan  of  water,  and  either  bake  in  oven 
or  steam  on  top  of  stove  until  set.  This  will  require  about 
20  m.  “  |  !  hryj 

Cost,  $.135.  Total  Food  Units,  681.  “Balance” — 24%  Protein,  16% 
Fat,  60%  Carbo. 

Tomato  Sauce 

1  T.  oleo  1  c.  strained  tomatoes 

1  T.  cornstarch  y2  t.  salt 

54  t.  mace  1  t.  chopped  onion 

Heat  the  tomatoes,  adding  salt,  onion,  mace  and  also  mix 
cornstarch  with  a  little  cold  water,  add  to  tomatoes,  stirring 
all  the  time,  boil  up  several  m.  and  serve. 

Cost,  $.053.  Total  Food  Units,  196.  “Balance” — 6%  Protein,  56% 
Fat,  38%  Carbo. 

Potatoes  Fried  from  Raw 

4  potatoes  1  T.  oleo  or  drippings 

1  t.  salt 

Wash,  pare  and  slice  very  thinly  the  potatoes.  Cover 
with  cold  water,  then  drain,  dry  thoroughly  and  put  into  a 
frying  pan  in  which  the  fat  has  been  melted,  add  salt,  cover 
and  cook  slowly  , stirring  occasionally  until  tender  and  well 
warmed. 

Cost,  $.044.  Total  Food  Units,  505.  “Balance” — 9%  Protein,  21% 
Fat,  70%  Carbo. 

5 


Stewed  Corn 

y2  can  corn  T.  oleo 

%  t.  salt 

Empty  contents  of  can  corn  into  a  stew  pan,  reserving 
other  half  for  future  use,  add  salt  and  oleo  and  reheat. 

Cost,  $.085.  Total  Food  Units,  352.5.  “Balance” — 9%  Protein,  24% 
Fat,  67%  Carbo. 

Fruit  Gelatine 

2  T.  granulated  gelatine  %  c.  chopped  nuts 

y2  c.  cold  water  *4  t.  salt 

2  sweet  oranges,  juice  of  il/2  c.  boiling  water 

^4  c.  chopped  dates 

Cost,  $.234.  Total  Food  Units,  582.  “Balance” — 16%  Protein,  18% 
Fat,  66%  Carbo. 

Soak  the  gelatine  3^2  h.  in  the  cold  water,  then  add  the 
boiling  water  and  salt,  stirring  until  all  is  well  dissolved. 
Cool  a  little,  then  add  the  fruit  juice,  set  in  a  cold  place  until 
it  begins  to  congeal,  then  add  the  chopped  dates  and  nuts, 
stir  well,  and  again  set  in  a  cold  place  to  become  firm. 
Serve  either  alone,  or  with  cream,  whipped  or  plain. 

Preparing  the  Meal 

About  1  h.  before  dinner  time  prepare  the  lima  bean  tim¬ 
bales,  and  place  in  oven.  Then  wash,  pare  and  slice  very 
thinly  the  potatoes,  and  put  on  stove  to  cook.  Open  a  can 
of  corn,  put  half  into  a  stew  pan  for  dinner,  and  the  re¬ 
mainder  into  a  glass  jar  or  bowl  and  set  in  a  cold  place  for 
future  use.  Set  the  table,  put  the  coffee  on  to  cook,  and  put 
cream  for  coffee  on  table.  The  entire  loaf  of  bread  should 
be  put  on  the  table  and  cut  as  needed  to  avoid  all  waste. 
Also  a  large  serving  of  butter  may  be  placed  on  table  and 
each  serve  himself,  having  the  bread  and  butter  plate  in  the 
usual  place.  This  will  be  the  order  for  each  meal.  Arrange 
the  dessert,  made  in  the  morning  or  after  lunch,  for  serving, 
then  make  the  tomato  sauce  for  the  timbales.  Cook  10  m. 
or  longer  to  thoroughly  cook  cornstarch,  then  serve  the  din¬ 
ner.  Serve  the  timbales  on  a  platter  with  the  sauce  poured 
around  them,  or  the  sauce  may  be  put  on  separately  if  de¬ 
sired. 

While  the  dinner  is  cooking,  and  during  dinner  hour  and 
the  clearing  up  afterward  have  the  pearl  barley  for  the  next 
breakfast  cooking.  Also  put  raisins  to  soak. 

6 


Tuesday 


BREAKFAST 


STEWED  RAISINS 

PEARL  BARLEY - TOP  MILK  AND  SUGAR 

TOAST  COFFEE 

Stewed  Raisins 

Wash  one-half  pound  raisins,  cover  with  water,  and  soak 
overnight.  In  the  morning  add  %  t.  salt,  cook  gently  5  or 
10  m.,  possibly  longer,  depending  upon  kind  of  raisins.  If 
not  sweet  enough  add  c-  corn  syrup  to  water  in  which 
raisins  are  cooked,  and  serve,  reserving  enough  for  dessert 
in  the  evening. 

Preparing  the  Meal 

Reheat  the  pearl  barley  cooked  the  evening  before,  cook 
the  raisins,  make  the  coffee  and  toast,  and  set  the  table. 
Serve  the  breakfast. 

Put  the  cream  from  the  very  top  of  bottle  in  pitcher  for 
coffee,  the  rest  may  be  used  for  cereal.  Lacking  cream  for 
coffee,  use  hot  milk  which  is  far  superior  to  cold. 

Put  on  to  cook  in  the  water  in  which  they  have  been  soak¬ 
ing,  the  soy  beans  put  to  soak  the  previous  morning.  Also 
make  the  lemon  sponge  for  lunch,  as  well  as  the  oatmeal 
macaroons. 

LUNCHEON  OR  SUPPER 

SOY  BEAN  SOUP - CROUTONS 

OATMEAL  MACAROONS  LEMON  SPONGE 

TEA 

Soy  Beans 

24  c.  soy  beans  1  T.  chopped  parsley 

2.  T.  fat  y2  c.  tomatoes 

y2  onion  1  T.  cornstarch 

1  t.  salt  3  c.  water 

2  T.  chopped  celery 

Put  the  well  soaked  beans  on  to  cook,  and  two  h.  before 
serving  melt  the  fat  in  a  frying  pan,  stir  in  the  cornstarch, 
then  the  chopped  onion,  celery,  and  parsley,  and  brown  all 
well  together.  Remove  to  the  soup,  washing  out  the  frying 
pan  well  with  liquor  from  the  soup,  add  the  tomatoes  and 
salt,  and  cook  several  h.  longer  or  put  in  fireless  cooker. 
Cost,  $.08.  Total  Food  Units,  678.  “Balance” — 13%  Protein,  34% 
Fat,  53%  Carbo. 


7 


Croutons 

Cut  stale  bread  into  slices  from  %  to  *4  inch  thick,  then 
cut  into  small  cubes.  Brown  in  oven,  taking  care  that  they 
are  turned  frequently  enough  to  brown  them  evenly  on  all 
sides. 

Oatmeal  Macaroons 

2  c.  rolled  oats  y2  c.  corn  syrup 

1  egg  y2  t.  salt 

1  T.  oleo  1  t.  baking  powder 

Melt  the  oleo  in  a  bowl,  add  the  egg  and  beat  well,  then 
add  the  syrup.  Add  the  rolled  oats,  salt  and  baking  powder. 
Mix  all  well,  drop  from  tip  of  teaspoon  onto  well  greased 
pans,  and  bake  in  a  moderate  oven  15  m. 

Cost,  $.09.  Total  Food  Units,  1191.  “Balance” — 10%  Protein,  20% 
Fat,  70%  Carbo. 


Lemon  Sponge 


1  large  or  2  small  sweet 
oranges,  juice  of 
y2  lemon,  juice  of 
%  c.  honey 
1  egg,  yolk 
1  c.  boiling  water 


3  T.  cornstarch 
y2  t.  salt 
1  egg,  white  of 

Grated  rind  of  lemon 
and  orange 


Mix  together  in  top  of  double  boiler,  fruit  juice,  grated 
rind,  water  and  salt.  Mix  the  cornstarch  with  an  equal 
amount  of  cold  water  and  add  to  the  hot  mixture,  stirring 
all  the  time.  Cook  for  five  m.,  boiling  well,  then  put  over 
hot  water,  and  cook  15  or  20  m.  longer  if  desired  and  there 
is  time.  Beat  the  yolk  of  egg,  add  the  honey,  and  when 
well  mixed  a  little  hot  cornstarch  mixture.  Pour  all  into 
the  hot  mixture,  cook  a  few  m.  to  cook  egg,  then  remove 
from  fire,  fold  in  stiffly  beaten  egg  white,  and  pour  into  wet 
moulds.  Set  in  a  cold  place  to  become  firm. 

Cost,  $.146.  Total  Food  Units,  686.  “Balance” — 4%  Protein,  7% 
Fat,  89%  Carbo. 


Preparing  the  Meal 

Ten  m.  before  serving  time,  heat  water  for  tea,  set  the 
table,  make  croutons  from  rye  bread  or  from  toast  left  from 
breakfast,  arrange  the  lemon  sponge  for  lunch,  put  some 
macaroons  on  a  plate,  and  serve  the  soup.  Steep  the  tea 
and  serve  at  once. 


8 


DINNER 

PEARL  BARLEY  ESCALLOPED  WITH  TUNA  FISH 
BAKED  POTATOES  BAKED  SQUASH 
CABBAGE  AND  APPLE  SALAD 
RAISIN  TRIFLE 

Escalloped  Barley  and  Tuna  Fish 

iy2  c.  well  cooked  pearl  barley  T.  cornstarch 

i  small  can  Tuna  Fish  %  t.  salt 

Y  c.  milk  crumbs 

Arrange  the  barley,  cooked  Monday,  and  the  fish  in  alter¬ 
nate  layers  in  a  greased  baking  dish ;  make  a  white  sauce  of 
the  milk  and  cornstarch  and  salt,  pour  over  the  barley, 
sprinkle  the  top  with  crumbs,  and  bake  until  well  heated 
throughout  and  brown  on  top. 

Cost,  $.227.  Total  Food  Units,  534.  “Balance” — 33%  Protein,  22% 
Fat,  45%  Car  bo. 

Baked  Squash 

Wash  and  wipe  a  squash ;  saw  into  halves,  then  quarters, 
and  remove  seeds.  Place  pieces  of  squash  skin  side  down 
in  a  baking  pan,  and  bake  in  a  moderate  oven  until  tender. 
This  will  require  about  1  hr. 

Cabbage  and  Apple  Salad 

2  c.  shredded  cabbage  1  tart  apple 

1  sweet  pepper  Salad  dressing 

1  T.  chopped  onion 

Mix  together  the  shredded  cabbage,  chopped  pepper, 
onion  and  apple  cut  into  cubes,  add  salad  dressing  and  serve 
cold. 

Cost,  $.11.  Total  Food  Units,  265.  “Balance” — 9%  Protein,  29% 
Fat,  62%  Carbo. 

Raisin  Trifle 

Drain  the  syrup  from  1  c.  raisins  left  from  breakfast  on 
Monday,  and  chop  a  little,  then  sprinkle  with  2  T.  grated 
maple  sugar.  Beat  the  whites  of  two  eggs  until  very  stiff, 
add  *4  t.  salt,  and  2  T.  maple  sugar.  Fold  in  the  chopped 
raisins,  let  cool  thoroughly,  and  serve  cold. 

Preparing  the  Meal 

About  1  h.  before  serving  time,  prepare  the  squash  and 
place  in  oven  to  bake,  wash  the  potatoes,  and  put  in  to  bake. 


9 


A 

Prepare  the  scalloped  barley  and  tuna,  and  about  20  m.  be¬ 
fore  serving  place  in  the  oven.  Make  the  salad,  and  the 
raisin  trifle,  saving  the  yolks  of  eggs  to  be  used  at  some 
future  time.  Set  the  table,  cut  the  butter,  place  bread  and 
cream  on  table,  make  the  coffee,  and  serve  the  dinner. 

While  preparing  dinner  start  the  cornmeal  mush  to  cook¬ 
ing  for  breakfast,  continuing  the  cooking  during  the  dinner 
hour,  and  washing  of  the  dishes.  Then  pour  into  a  wet 
square  pan,  set  in  a  cold  place  to  mould  so  that  it  can  be 
sliced  and  fried  in  morning. 

BREAKFAST 

Wednesday 

ORANGES 

FRIED  CORNMEAL  MUSH 
COFFEE 

Preparing  the  Meal 

About  24  h-  before  serving  time,  slice  the  mush  and  put 
into  the  frying  pan  with  some  fat  to  keep  from  sticking, 
and  slowly  brown.  Heat  the  water  for  coffee,  cut  the  oranges, 
set  the  table,  place  oranges  at  each  place,  make  the  coffee, 
and  serve  the  breakfast. 

Immediately  after  breakfast  prepare  the  soy  beans  for 
baking.  These  have  already  been  cooked  and  left  from 
Tuesday’s  lunch.  Let  bake  in  a  moderate  oven  all  morning. 
If  possible  use  the  furnace  heat  for  this,  or  better  still,  a 
fireless  cooker  if  available.  Also  set  the  barley  bread. 

Barley  Bread 

To  2/$  c.  lukewarm  water,  add  either  1  T.  sugar,  or  2  T. 
Karo  syrup,  y2  T.  oleo,  J4  t.  salt,  24  cake  compressed  yeast 
mixed  with  *4  c-  tepid  water,  and  24  c-  rYe  flour,  mixed  with 
24  c.  cornstarch.  Beat  well,  and  set  in  a  moderately  cool 
place  to  rise  over  night.  In  the  morning,  add  2*4  c.  rye 
flour,  y2  c.  cornstarch,  1  c.  white  flour  and  1^  c.  well  cooked 
pearl  barley.  Mix  all  well  together,  kneading  as  well  as  pos¬ 
sible  with  a  heavy  spoon.  This  bread  is  too  sticky  to  try  to 
knead  on  board  with  hands.  Set  in  a  moderately  warm  place, 
75  Fahr.  to  rise,  and  when  double  in  bulk,  work  down,  make 
into  loaves,  of  which  there  should  be  two  pound  ones,  set 
to  rise  again  and  when  double  in  bulk,  bake. 


10 


LUNCHEON 

BAKED  SOY  BEANS — MEXICAN  FASHION 
WAR  JOHNNY  CAKE 
BAKED  APPLES  TEA 

Baked  Soy  Beans — Mexican  Fashion 

y2  c.  cooked  soy  beans  2  T.  chopped  celery 

3  T.  chopped  pimento  1  t.  mustard 

2  T.  chopped  onion  2  T.  fat  (oleo,  drippings, 

1  t.  salt  etc.) 

y2  c.  tomatoes 

Mix  all  the  above  ingredients  together,  put  into  a  greased 
baking  dish  and  bake  4-5  h.  or  longer  as  desired. 

Cost,  $.10.  Total  Food  Units,  774.  “Balance” — 15%  Protein,  30% 
Fat,  55%  Carbo. 

War  Johnny  Cake 

y2  c.  brown  sugar  3  c.  water 

2  T.  molasses  3  c.  cornmeal 

1  t.  salt  y2  c.  cornstarch 

2  T.  fat  2  c.  barley  or  rye  flour 

2  T.  baking  powder 

Melt  the  fat  in  a  bowl,  add  the  molasses,  sugar,  salt  and 
water.  Mix  and  sift  the  dry  ingredients  and  add  to  the 
liquid.  Beat  well,  pour  into  well  greased  pans  and  bake. 

Bake  in  a  moderately  hot  oven  until  done.  If  baked  in  a 
shallow  pan  this  will  require  about  20  m.  If  a  deeper  loaf 
is  made,  longer  will  be  needed. 

Cost,  $.17.  Total  Food  Units,  3924.  “Balance” — 7%  Protein,  8% 
Fat,  85%  Carbo. 

Baked  Apples 

6  medium  sized  apples  brown  sugar 

y2  c.  water  molasses  or  honey 

1  T.  oleo 

Wash  and  core  six  apples,  fill  the  centers  with  brown  sugar 
or  add  corn  syrup,  molasses,  or  honey,  to  taste  ;  add  the  water 
if  sugar  be  used,  and  oleo ;  bake  in  a  moderate  oven  until 
tender. 

Cost,  $.10.  Total  Food  Units,  300.  “Balance” — 1%  Protein,  3% 
Fat,  96%  Carbo. 

Preparing  the  Meal 

About  1  h.  before  lunch  time,  make  the  johnny  cake,  pre¬ 
pare  the  apples  for  baking,  baking  enough  for  Thursday’s 
breakfast  also,  and  make  the  squash  pie  for  dinner  at  night. 


11 


Place  all  in  the  oven  with  the  beans  which  are  already  bak¬ 
ing.  Set  the  table,  and  when  everything  is  ready  serve  the 
lunch. 

Immediately  after  lunch  or  in  the  morning,  prepare  the 
croquettes  for  dinner. 

DINNER 

BEEF  LIVER  WITH  OLIVES 

POTATO  AND  CELERY  CROQUETTES  BARLEY  BREAD 

PEARL  SALAD 

SQUASH  PIE  COFFEE 

Beef  Liver  with  Olives 

Y2  lb.  beef  liver  i  pt.  cold  water 

io  green  olives  paprika,  celery  salt 

Yz  t.  salt  2  T.  cornstarch 

2  T.  bacon  fat,  or  drippings, 

Scald  the  liver,  then  remove  any  gristle,  skin,  etc.,  and 
cut  into  small  cubes,  about  inch  on  the  side.  Roll  the 
pieces  in  cornmeal,  then  fry  slowly  in  the  fat  until  a  nice 
brown.  Add  the  seasoning,  and  the  water,  carefully  stirring 
up  from  the  bottom  of  pan,  all  the  nice  browned  material. 
Cut  the  meat  from  the  olives  and  add  to  the  stew.  Mix  the 
cornstarch  with  enough  cold  water  to  make  a  smooth  paste, 
add  to  the  liquid  stirring  all  the  time  until  thickened,  then 
cook  all  slowly  about  I  h.,  or  until  meat  is  thoroughly  tender. 
By  this  time  the  gravy  should  have  thickened  considerably, 
and  the  cornstarch  will  be  well  cooked. 

Cost,  $.193.  Total  Food  Units,  764.  “Balance” — 23%  Protein,  64% 
Fat,  13%  Carbo. 

Potato  and  Celery  Croquettes 

2  c.  cold  mashed  potato  2  T.  minced  onion 

Yz  c.  finely  chopped  celery  1  egg 

salt  and  pepper 

Beat  the  egg  well,  add  the  potato  left  from  Tuesday’s 
dinner,  and  mix  thoroughly ;  then  add  the  remaining  ingredi¬ 
ents,  shape  into  croquettes,  egg  and  crumb,  and  fry  in  deep 
hot  fat  until  a  golden  brown. 

Cost,  $.075.  Total  Food  Units,  478.  “Balance” — 11.5%  Protein, 
49.5%  Fat,  39%  Carbo. 

Pear  Salad 

4  medium  sized  pears  Y*  cake  cream  cheese 

4  Brazil  nuts  salad  dressing 


12 


Pare,  halve,  and  core  the  pears,  and  place  on  salad  plates. 
Cut  the  nuts  into  small  pieces  and  stick  into  the  pears.  Lack¬ 
ing  Brazil  nuts,  any  other  kind  may  do,  or  cocoanut  sprinkled 
over  pear  is  excellent.  Soften  the  cream  cheese  by  working 
in  a  bowl  with  the  back  of  a  spoon,  add  enough  salad  dress¬ 
ing,  about  34  c->  to  form  a  thick  smooth  sauce,  and  place  a 
spoonful  on  the  top  of  each  serving. 

Cost,  $.075.  Total  Food  Units,  600.  “Balance” — 10%  Protein,  54% 
Fat,  36%  Carbo. 

Squash  Pie 

\  c.  squash  pulp  Y  t.  salt 

Yz  c.  brown  sugar  1  beaten  egg 

Y2.  t.  cinnamon  1  c.  milk 

Ya  t.  ginger 

Mix  all  ingredients  well  together,  pour  into  a  pie  plate 
lined  with  rye  pastry,  and  bake  in  moderate  oven  until  cus¬ 
tard  is  set  and  crust  browned. 

Cost,  $.146.  Total  Food  Units,  830.8.  “Balance” — 8.1%  Protein, 
17.9%  Fat,  74%  Carbo. 

Rye  Pastry 

1  c.  rye  flour  Y  c.  crisco  or  other  fat 

y2  c.  cornstarch  y2  t.  salt 

y2  t.  baking  powder  cold  water  to  mix 

Flour  blade  of  a  chopping  knife,  and  chop  the  fat  into  the 
flour,  cornstarch,  salt  and  baking  powder.  When  mixture 
looks  like  meal,  add  cold  water,  gradually,  until  mixture  will 
stick  together,  but  is  not  crumbly.  (Barley  flour  or  finely 
ground  rolled  oats  may  be  substituted  for  rye.) 

Cost,  $.09.  Total  Food  Units,  1541.  “Balance” — 4%  Protein,  35% 
Fat,  61%  Carbo. 

Preparing  the  Meal 

About  134  h.  before  dinner  time,  prepare  and  put  on  to 
cook  the  liver.  Make  the  salad  and  set  in  a  cold  place  until 
needed.  Twenty  m.  before  serving  heat  the  fat  for  deep 
frying,  fry  the  croquettes  made  and  shaped  previously,  set 
the  table,  make  the  coffee,  and  serve  the  dinner. 

BREAKFAST 

Thursday 

BAKED  APPLES 

BOILED  RICE  WITH  CHOPPED  FIGS 
BARLEY  BREAD  TOAST  COFFEE 


13 


Boiled  Rice  with  Chopped  Figs 

2  c.  boiled  rice  y2  c.  chopped  figs 

Wash  i  c.  rice,  and  pour  slowly  into  2  qts.  or  more  of 
salted  boiling  water ;  stir  for  5  m.  to  prevent  sticking,  and 
continue  boiling  rapidly  for  20-30  m.,  until  grains  are  soft. 
Drain  and  pour  hot  water  through  rice  to  prevent  grains 
adhering.  (Reserve  2  c.  for  future  use  of  remaining  cooked 
rice.)  Add  the  chopped  figs,  mix  well,  and  serve.  No  other 
sugar  will  thus  be  necessary. 

Cost,  $.061.  Total  Food  Units,  508.  “Balance” — 7%  Protein,  1% 
Fat,  92%  Carbo. 

Preparing  the  Meal 

About  24  h.  before  breakfast  time,  cook  the  rice,  reserv¬ 
ing  half  for  future  use.  While  the  rice  is  cooking  chop  the 
figs,  heat  water  for  coffee,  make  the  toast,  keeping  hot  in 
oven  until  needed.  Barley  bread  being  quite  moist  can  af¬ 
ford  to  stand  in  a  warm  place  some  time  without  being 
hardened  throughout.  Serve  the  apples,  then  the  rest  of 
breakfast. 

Immediately  after  breakfast  make  and  shape  the  cro¬ 
quettes  for  lunch. 

LUNCHEON 

PEANUT  CROQUETTES - CREAM  SAUCE 

GRAPEFRUIT  SALAD  OATMEAL  DROP  CAKES 

TEA 

Peanut  Croquettes 

y2  c.  milk  1  c.  ground  peanuts 

y2  c.  water  2  T.  lemon  juice 

2  T.  cornstarch  1  T.  chopped  onion 

1  t.  salt  yolks  2  eggs  or  1 

1  T.  chopped  parsley  whole  egg 

Heat  the  milk,  and  when  hot  add  gradually  to  it  the  corn¬ 
starch  mixed  with  a  little  of  the  cold  milk.  Let  boil  up 
thoroughly  and  stir  all  the  time,  then  remove  from  fire,  and 
add  the  remaining  ingredients.  Mix  thoroughly,  and  when 
cold,  shape,  egg  (from  Tuesday)  and  crumb  and  fry  in 
deep  fat. 

Cost,  $.175.  Total  Food  Units,  1504.  “Balance” — 19%  Protein,  60% 
Fat,  2i%  Carbo. 


14 


Peanut  Cream  Sauce 

y2  c.  each  milk  and  water  i  T.  peanut  butter 

i  T.  cornstarch  y2  t.  salt 

Heat  the  milk,  add  the  cornstarch  paste,  cook  thoroughly, 
then  add  the  peanut  butter,  salt,  and  serve. 

Cost,  $.02.  Total  Food  Units,  234.  “Balance” — 13.5%  Protein,  44% 
Fat,  42.5%  Carbo. 


Grape  Fruit  Salad 

Pulp  1  good  sized  grapefruit  y2  cake  cream  cheese 
lettuce  salad  dressing 

Shred  enough  lettuce  to  make  a  nest  on  each  plate ;  in  the 
center  place  the  pulp  of  grapefruit,  and  on  top  of  this  a 
spoonful  of  the  dressing. 

Cost,  $.18.  Total  Food  Units,  300.  “Balance” — 13%  Protein,  48% 
Fat,  39%  Carbo. 


Oatmeal  Drop  Cakes 


1  egg 

2  T.  oleo,  melted 
54  c.  brown  sugar 

y2  c.  nut  meats  (butter¬ 
nut,  black  walnut  or 
Brazil  preferred) 

54  c.  water 
1  c.  rolled  oats 


1  c.  raisins 

\y2  c.  rye  (or  barley)  flour 
y2  c.  cornstarch 
4  t.  baking  powder 
1  t.  salt 
1  t.  cinnamon 
y±  t.  mace  or  nutmeg 


Break  the  egg  into  a  bowl  and  beat  well,  then  add  the 
melted  oleo,  sugar,  mashed  nut  meats,  water,  oatmeal  and 
raisins.  Beat  well.  Mix  and  sift  twice  the  rye  flour  and 
cornstarch  with  the  baking  powder,  salt,  cinnamon  and  nut¬ 
meg,  add  to  the  other  ingredients,  beat  well  for  a  few  min¬ 
utes,  drop  from  the  tip  of  a  spoon  and  bake  in  a  moderate 
oven  about  20  m. 


Cost,  $.23.  Total  Food  Units,  2964.  “Balance” — 6%  Protein,  18% 
Fat,  76%  Carbo. 

Preparing  the  Meal 

About  y<\  h.  before  serving  time  make  and  bake  the  drop 
cakes,  then  prepare  the  salad  and  set  in  a  cold  place  until 
needed.  Make  the  cream  sauce  for  the  croquettes,  setting 
to  cook  over  hot  water  until  needed,  then  fry  the  croquettes, 
made  and  shaped  in  the  morning.  Make  the  tea  and  serve 
the  luncheon. 

Immediately  after  lunch  prepare  the  hearts  for  baking, 
also  scrub  the  potatoes,  and  prepare  the  turnips  for  the 


15 


evening  meal,  standing  them  in  cold  water  until  time  to 
cook. 

DINNER 

STUFFED  HEART 

BAKED  SWEET  POTATOES  MASHED  TURNIPS 

BUTTERSCOTCH  PUDDING 


Stuffed  Hearts 


i  beef  or  2  calves’  hearts 
will  be  needed 
24  c.  bread  crumbs 
J4  c.  stock  or  hot  water 


1  T.  chopped  onion 
1  T.  chopped  pimento 
1  t.  sage 
Yz  t.  salt 


Wash  heart  and  remove  veins,  arteries,  and  clotted  blood ; 
stuff  with  dressing  made  of  bread  crumbs,  hot  water,  onion, 
pimento,  sage  and  salt,  and  sew  together  at  top.  Sprinkle 
with  salt  and  pepper,  pour  in  hot  fat,  place  in  deep  baking 
pan,  fill  pan  half  full  boiling  water,  cover  closely,  and  bake 
slowly  2  hrs.,  basting  every  15-20  m.  If  necessary,  add 
more  water.  When  heart  is  done,  remove,  add  1  t.  corn¬ 
starch  mixed  with  cold  water  for  every  cup  liquid,  let  boil 
well  and  serve. 


Cost,  $.17.  Total  Food  Units,  1600.  “Balance” — 21%  Protein,  68% 
Fat,  11%  Carbo. 


Baked  Sweet  Potatoes 

Select  potatoes  of  medium  and  uniform  size;  wash  and 
scrub  well,  and  put  in  hot  oven.  Bake  45-60  m.,  or  until 
tender,  remove  from  oven,  prick  skins  to  let  steam  escape 
and  serve. 

Mashed  Turnips 

Mash  thoroughly  well  cooked  turnips,  add  1  T.  oleo,  *4  t. 
salt  and  serve. 

Butterscotch  Pudding 

24  c.  brown  sugar  1  c.  hot  water 

2  T.  oleo  1  c.  hot  milk 

34  c.  water  24  c.  breadcrumbs 

J4  lemon,  juice  of  1  egg 

3  T.  sifted  brown  sugar  ^4  t.  salt 

Mix  yA  c.  brown  sugar  with  *4  c-  water,  and  boil  until 
dark  brown  in  color.  Add  the  oleo,  and  the  hot  liquid,  stir 
until  sugar  is  well  dissolved.  Separate  the  egg,  and  beat  the 
yolk  well,  add  gradually  the  hot  liquid  to  egg,  then  add  the 

16 


bread  crumbs,  mix  well,  turn  into  a  greased  baking  dish,  and 
bake,  set  in  a  pan  of  water,  for  about  45  m. 

Beat  the  white  of  the  egg  until  stiff,  add  the  salt  and  sugar, 
and  lemon  juice,  drop  by  spoonfuls  over  top  of  pudding  and 
brown.  Serve  either  hot  or  cold  as  desired. 

Cost,  $.145.  Total  Food  Units,  1116.5.  “Balance” — 8%  Protein,  32% 
Fat,  60%  Carbo. 

Preparing  the  Meal 

About  2  h.  before  serving  time  put  the  stuffed  heart  in 
the  oven,  and  an  hour  later  the  well  scrubbed  potatoes.  Put 
the  turnips  on  to  cook  and  make  the  butterscotch  pudding, 
set  in  oven  to  bake.  Set  the  table,  make  the  coffee,  drain 
and  mash  turnips,  make  gravy  from  heart  and  serve  the 
dinner. 

While  the  dinner  is  cooking  cook  the  oatmeal  for  break¬ 
fast  and  reheat  in  the  morning. 

BREAKFAST 

Friday 

OATMEAL  WITH  SHREDDED  COCOANUT - TOP  MILK 

TOASTED  WAR  JOHNNY  CAKE  COFFEE 

Put  fresh  cocoanut  through  the  grinder,  using  a  fine  knife, 
and  serve  with  the  cereal.  No  sugar  is  then  needed. 

Toasted  War  Johnny  Cake 

Slice  the  johnny  cake  left  from  Wednesday  luncheon,  and 
toast. 

Preparing  the  Meal 

Heat  the  water  for  coffee,  and  reheat  the  cereal  cooked 
the  evening  before.  Make  the  coffee,  and  toast  the  johnny 
cake.  Put  the  cocoanut  through  the  grinder,  serve  the 
cereal,  and  the  rest  of  the  breakfast. 

LUNCHEON 


POPCORN  SOUFFLE 

BAKED  PEARS  OATMEAL  MACAROONS 

COCOA 


Pop 

4  c.  popped  corn 
hot  water 
1  c.  milk 

1  T.  chopped  onion 


Corn  Souffle 

y2  T.  cornstarch 
1  T.  oleo 
1  egg 
1  t.  salt 


1 7 


Put  the  popped  corn  through  the  grinder,  then  cover  with 
hot  water  and  let  stand  until  rest  of  souffle  is  ready.  Make 
a  white  sauce  of  milk,  oleo  and  cornstarch,  adding  the  salt, 
onion,  and  egg  yolk.  Now  drain  the  water  from  the  pop¬ 
corn,  add  to  the  sauce,  then  fold  in  the  stiffly  beaten  white  of 
egg.  Put  into  a  greased  baking  dish  set  in  a  pan  of  water 
and  bake  about  45  m. 

Cost,  $.095.  Total  Food  Units,  641.  “Balance” — 13%  Protein,  23% 
Fat,  64%  Carbo. 

Baked  Pears 

4  pears  1  t.  cinnamon 

X  c.  brown  sugar  1  t.  chopped  candied  gin- 

Yz  c.  water  ger 

Select  perfect  pears,  and  wash  well.  Place  in  a  baking 
dish,  sprinkle  the  sugar,  cinnamon  and  candied  ginger  over 
them,  add  the  water,  cover  and  bake  until  tender.  Uncover 
the  last  15  m. 

Cost,  $.021.  Total  Food  Units,  339.  “Balance” — 3%  Protein,  4% 
Fat,  93%  Carbo. 

Cocoa 

3  c.  milk  Y  t.  salt 

2  T.  cocoa  1  c.  boiling  water 

2  T.  brown  sugar  24  t.  vanilla 

1  t.  cornstarch 

Scald  milk  in  double  boiler;  mix  well  the  cocoa,  sugar, 
cornstarch  and  salt,  add  the  boiling  water  and  let  boil  5  or  6 
m. ;  turn  into  the  hot  milk  and  beat  briskly  several  m.  with 
an  egg  beater;  add  vanilla  just  before  serving. 

Cost,  $.106.  Total  Food  Units,  663.  “Balance” — 17%  Protein,  45% 
Fat,  38%  Carbo. 

Preparing  the  Meal 

One  h.  before  lunch  time,  prepare  and  bake  both  the  pop¬ 
corn  souffle  and  the  baked  pears.  Ten  minutes  before  serv¬ 
ing  time,  make  the  cocoa,  set  the  table,  arrange  oatmeal 
macaroons  left  from  the  first  of  the  week  on  a  plate,  and 
serve  the  luncheon. 

DINNER 

BROILED  WHITE  FISH 

MASHED  POTATOES  CREAMED  ONIONS 

APPLE  SAUCE  PUDDING 

T'  18 


Broiled  White  Fish 

Have  the  butcher  bone  a  small  white  fish  or  part  of  one 
if  too  large,  cut  into  pieces  for  serving,  roll  in  cornmeal,  and 
broil  either  in  oven  or  pan.  White  fish  cooks  very  quickly, 
so  io  to  15  m.  is  ample  time  to  allow. 

Creamed  Onions 

6  onions  y2  c.  water 

1  c.  milk  iy2  T.  cornstarch 

2  T.  oleo  1  t.  salt 

Remove  outer  skins  from  onions  and  boil  until  tender  Y 
to  1  h. ;  make  a  white  sauce  of  remaining  ingredients  by 
adding  the  cornstarch  mixed  with  2  t.  cold  water  to  the  hot 
milk  and  water,  boiling  well,  adding  oleo  and  salt.  Drain 
the  onions  and  pour  over  them  the  white  sauce. 

Cost,  $.129.  Total  Food  Units,  581.  “Balance” — 9%  Protein,  53% 
Fat,  38%  Carbo. 

Apple  Sauce  Pudding 

1  c.  bread  crumbs,  either  1  cake  cream  cheese 

white,  whole  wheat  or  1  egg  white 
rye  1  t.  cinnamon 

1  c.  apple  sauce  t.  nutmeg 

y2  c.  brown  sugar  y2  t.  salt 

Mix  the  bread  crumbs  and  sugar  well  together,  and  brown 
in  the  oven.  Make  the  apple  sauce,  using  no  sugar,  but  add¬ 
ing  the  cinnamon,  nutmeg  and  salt  to  it.  Beat  the  egg  white 
stiff,  soften  the  cream  cheese  by  working  in  a  warm  bowl 
with  the  back  of  spoon,  combine  the  egg  white  with  it.  In  a 
sherbet  glass  put  a  layer  of  browned  crumbs,  over  this  a 
layer  of  apple  sauce,  and  top  with  the  cheese  mixture. 
Serve  cold. 

This  pudding  may  be  varied  by  using  old  cake  crumbs  in 
place  of  bread,  when  the  sugar  can  be  omitted.  Also 
whipped  cream  instead  of  egg  white  makes  a  delicious  sauce. 
Cost,  $.129.  Total  Food  Units,  581.  “Balance” — 9%  Protein,  53% 
Fat,  77%  Carbo. 

Preparing  the  Meal 

Three-fourths  hour  before  dinner  time,  pare  the  potatoes 
and  put  on  to  cook,  also  the  onions.  Make  the  apple  sauce, 
and  brown  the  crumbs  for  the  pudding.  Set  the  table,  then 
cook  the  fish,  and  while  this  is  cooking  make  the  coffee  and 
prepare  the  sauce  for  pudding.  Finish  the  pudding,  set  in  a 


cold  place  until  needed,  drain  and  mash  the  potatoes,  make 
the  cream  sauce  for  the  onions,  drain  the  latter,  add  to  sauce, 
and  serve  the  dinner. 

BREAKFAST 

Saturday 

CORNMEAL  GRIDDLE  CAKES - HONEY 

TOAST  COFFEE 

Cornmeal  Griddle  Cakes 

i  c.  water  24  c.  cornmeal 

%  c.  rye  (or  barley)  flour  3  t.  baking  powder 

54  c.  cornstarch  54  t.  salt 

1  T.  melted  fat  1  egg 

1  T.  brown  sugar 

In  a  bowl  melt  the  fat,  then  add  the  egg,  using  the  yolk 
also  left  from  pudding  the  preceding  evening,  and  beat  until 
light.  Add  1  c.  water  not  cold  enough  to  congeal  the  fat, 
then  sift  in  the  dry  ingredients  well  mixed.  If  necessary, 
add  more  water.  F ry  on  a  hot  griddle. 

Cost,  $.10.  Total  Food  Units,  1286.  “Balance” — 8%  Protein,  14.1% 
Fat,  78%  Carbo. 

Preparing  the  Meal 

Heat  the  water  for  coffee,  make  the  griddle  cakes,  and 
while  they  are  baking  make  the  toast  gradually,  setting  in  a 
warm  place  as  made.  Make  the  coffee,  set  the  table,  and 
serve  the  breakfast.  Immediately  after  breakfast  put  1  c. 
dried  peas  to  soak  for  use  at  dinner  in  evening. 

LUNCHEON 

FISH  HASH - TOMATO  SAUCE 

COCOANUT  CORN  PUDDING  TEA 

Fish  Hash 

1  c.  cold  cooked  fish  slice  onion 

1  c.  cold  cooked  potatoes  salt  and  pepper  to  taste 

2  T.  fat 

Chop  fish,  potatoes  and  onion  fine  and  mix  together.  Melt 
fat  in  frying  pan,  add  the  fish  mixture,  season  to  taste,  stir 
until  well  heated,  then  cook  without  stirring  until  well 
browned  underneath  ;  fold  and  turn  like  an  omelet. 

Cost,  $.195.  Total  Food  Units,  710.  “Balance” — 32%  Protein,  55% 
Fat,  13%  Carbo. 

Tomato  Sauce 

1  T.  oleo  1  c.  strained  tomatoes 

1  T.  cornstarch  H  t.  salt 

J4  t.  mace  1  t.  chopped  onion 


20 


Heat  tomatoes,  adding  salt,  onion,  mace  and  oleo.  Mix 
cornstarch  with  a  little  cold  water,  add  to  tomatoes,  stirring 
all  the  time,  boil  several  m.  and  serve. 

Cost,  $.053.  Total  Food  Units,  196.  “Balance” — 6%  Protein,  56% 
Fat,  38%  Carbo. 


Cocoanut  Corn  Pudding 


2  c.  popped  corn 
1  c.  hot  water 
1  egg 
54  t.  salt 

y2  t.  baking  powder 
Cover  the  popped  corn,  put 


2  T.  grated  maple  sugar 
*4  c.  ground  cocoanut 
y2  c.  milk 
1  t.  cornstarch 
1  T.  cold  water 

through  the  grinder,  with  hot 


water  and  soak  for  an  hour  or  more.  Drain  off  the  water, 


add  yolk  1  egg,  maple  sugar,  salt,  and  baking  powder,  and 


cocoanut. 

Heat  the  milk,  stir  in  the  cornstarch,  mixed  with  cold 
water,  and  boil  several  minutes.  Add  to  the  popcorn  mix¬ 
ture,  mix  well,  then  stir  in  the  stiffly  beaten  white  of  egg. 
Pour  into  a  greased  baking  dish,  set  in  a  pan  of  water  and 
bake  in  a  moderate  oven  30  to  45  m. 

Cost,  $.109.  Total  Food  Units,  736.  “Balance” — 9%  Protein,  39% 
Fat,  52%  Carbo. 

Preparing  the  Meal 

About  2  h.  before  lunch  time  put  the  popcorn  to  soak,  then 
Y  h.  before  serving  time,  make  the  pudding  and  put  in 
oven  to  bake.  Make  the  hash  from  the-remnants  of  fish  and 


mashed  potatoes  left  from  the  preceding  dinner,  and  while 
hash  is  browning  make  the  tomato  sauce,  using  the  toma¬ 
toes  left  from  the  can  opened  for  baked  soy  beans  on  Wednes¬ 
day.  Heat  the  water  for  tea,  set  the  table  and  serve  the 
luncheon. 

DINNER 


ESCALLOPED  RICE  AND  DRIED  PEAS 
CREAMED  TURNIPS  STEW7 ED  CORN  (LEFT  FROM  MONDAY) 

APPLE  HONEY  PUDDING 

Escalloped  Rice  and  Dried  Peas 

y2  c.  dried  peas  1  onion 

1  c.  cooked  rice  1  T.  minced  parsley 

1  c.  canned  tomatoes  54  t.  mace 

2  T.  chopped  celery  1  t.  salt 

2  T.  oleo 

Soak  the  dried  peas  overnight,  drain,  cover  with  water, 
and  soak  all  morning.  After  lunch  put  the  peas  on  to  cook 


21 


and  cook  until  tender.  With  this  long  soaking,  not  very 
long  cooking  will  be  needed.  Boil  off  the  water  so  that  none 
will  be  wasted.  When  the  peas  are  cooked,  add  i  c.  rice 
cooked  Thursday  morning  for  breakfast,  i  can  tomatoes  left 
from  the  quart  opened  on  Monday,  and  the  remaining  in¬ 
gredients.  Mix  all  well  together,  put  in  a  greased  baking 
dish,  and  cover  top  with  crumbs.  Set  in  oven  long  enough 
to  heat  through  thoroughly,  and  to  brown  crumbs. 

Cost,  $.126.  Total  Food  Units,  732.  “Balance” — 16%  Protein,  31% 
Fat,  53%  Carbo. 

Creamed  Turnips 

iy2  c.  diced  cooked  turnip  1  T.  cornstarch 

1  c.  milk  1  T.  oleo 

y2  t.  salt 

Dice  turnips  left  from  Thursday  dinner,  make  1  c.  cream 
sauce,  cover  turnips  with  it,  heat  well,  and  serve. 

Cost,  $.045.  Total  Food  Units,  349.  “Balance” — 10%  Protein,  50% 
Fat,  40%  Carbo. 

Apple  Honey  Pudding 

1  y2  good  sized  apples  1  egg 

y2  c.  raisins  or  dates  1  c.  milk 

y  c.  nuts  2  T.  honey 

1  t.  cinnamon  y±  t.  salt 

crumbs 

Put  the  raisins,  dr  dates  and  nuts  through  the  grinder, 
following  with  a  little  dry  bread  so  as  to  waste  none  of  the 
nuts,  and  cover  the  bottom  of  a  greased  baking  dish  with 
the  mixture.  Over  this  slice  the  pared  apples  very  thinly, 
then  pour  over  all  a  mixture  made  of  the  beaten  egg,  milk, 
honey,  salt  and  cinnamon.  Sprinkle  the  top  with  crumbs 
and  bake  until  apples  are  tender. 

Cost,  $.155.  Total  Food  Units,  802.  “Balance” — 9%  Protein,  27% 
Fat,  64%  Carbo. 

Preparing  the  Meal 

About  24  h.  before  dinner  time  prepare  the  pudding  and 
place  in  oven,  then  prepare  the  scalloped  rice  and  dried  peas 
and  put  in  the  oven.  While  these  are  baking  make  the  sauce 
for  the  turnips,  dice  the  latter,  add  to  sauce.  Also  put  the 
corn  (from  Monday  dinner)  on  fire  to  heat,  adding  milk  and 
seasoning.  Make  the  coffee,  set  the  table,  and  when  escalloped 
dish  is  done,  serve  the  dinner. 


22 


Sunday 


BREAKFAST 


PEANUT  BUTTER  OMELET 
TOASTED  RAISIN  RYE  BREAD  COFFEE 

Peanut  Butter  Omelet 

4  eggs  i  T.  oleo 

4  T.  water  2  T.  peanut  butter 

Yz  t.  salt 

Put  oleo  into  frying  pan,  and  while  melting  separate  yolks 
and  whites  of  eggs  and  beat  latter  until  stiff.  Beat  yolks  and 
add  to  them  the  salt  and  water,  then  fold  in  stiffly  beaten 
whites.  Mix  well  and  pour  into  frying  pan.  Cover  closely 
and  cook  slowly  until  puffed  and  nicely  browned  on  one  side. 
Set  in  oven  to  brown  top.  When  done  and  ready  to  fold 
over,  spread  with  the  peanut  butter,  fold  one  side  over  the 
other,  and  serve  at  once. 

Cost,  $.179.  Total  Food  Units,  585.  “Balance” — 24%  Protein,  72% 
Fat,  4%  Carbo. 

Preparing  the  Meal 

Make  the  coffee,  then  prepare  and  cook  the  omelet,  using  a 
slow  heat.  Set  the  table,  toast  the  raisin  bread  made  Satur¬ 
day,  and  serve  the  breakfast.  Immediately  after  breakfast 
make  the  salad  for  dinner. 

DINNER 

ROAST  CHICKEN — STUFFING 

POTATOES  BROWNED  WITH  CHICKEN  CREAMED  PARSNIPS 

CELESTIAL  SALAD 

BANANA  CREAM  PIE  COFFEE 

Roast  Chicken 

After  removing  all  organs,  entrails,  etc.,  from  chicken, 
singe,  scrub  well,  both  inside  and  out,  then  remove  pin 
feathers.  Drain  well,  then  stuff  with  dressing  made  of  Y  c. 
crumbs,  moistened  with  stock  or  hot  water,  1  t.  salt,  *4  t. 
pepper,  y2  onion  chopped  fine,  1  T.  chopped  parsley.  Place 
in  baking  pan  and  bake  2^-3  h.,  depending  upon  size  of  fowl, 
basting  from  time  to  time. 

Creamed  Parsnips 

4  medium  sized  parsnips  1  c.  white  sauce 

Cost,  $.045.  Total  Food  Units,  371.  “Balance” — 5%  Protein,  47% 
Fat,  43%  Carbo. 


23 


Celestial  Salad 

^4  c.  pineapple  diced  *4  c-  blanched  almonds 

c.  marshmallows  salad  dressing 

y2  c.  cream,  whipped 

Dice  the  pineapple  and  cut  the  marshmallows  into  tiny 
pieces,  mix  well  together  and  let  stand  several  hours.  Blanch 
the  almonds,  and  cut  into  shreds.  Just  before  serving  whip 
the  cream,  and  fold  into  the  pineapple  mixture  with  the 
almonds  and  salad  dressing. 

Cost,  $.36.  Total  Food  Units,  900.  “Balance” — 5%  Protein,  60% 
Fat,  35%  Carbo. 

Banana  Cream  Pie 

2  c.  milk  p2  t.  vanilla 

Yz  c.  cornstarch  2  eggs 

Y2.  t.  salt  3  t.  maple  sugar 

3  t.  honey  2  bananas 

Cost,  $.24.  Total  Food  Units,  1374.  “Balance” — 8.5%  Protein,  17% 
Fat,  74.5%  Carbo. 

In  a  double  boiler  heat  the  milk,  and  when  hot  add  the 
cornstarch,  mixed  with  a  little  cold  milk  or  water.  Stir  until 
thick  and  smooth,  then  let  cook  15  or  20  m.  Separate  the 
yolks  and  whites  of  eggs,  beat  the  yolks  until  smooth,  then 
add  the  honey,  salt  and  vanilla  to  them.  When  the  corn¬ 
starch  mixture  is  cooked,  add  a  little  to  yolks,  stirring  quickly, 
then  add  to  the  hot  mixture,  cook  a  minute  or  so  to  cook  egg, 
then  pour  into  a  shell  made  of  rye  pastry,  baked  Wednesday. 
Peel  the  bananas,  scraping  off  all  the  bitter  substance  on  the 
outside  of  fruit,  then  slice  thinly  over  the  top  of  pie.  Beat 
the  whites  of  eggs  until,  stiff,  add  the  grated  maple  sugar, 
beat  all  until  smooth,  spread  over  top  of  pie,  brown  in  oven, 
cool  and  serve. 

Preparing  the  Meal 

Two  or  three  h.  before  dinner  time,  dependent  upon  the 
tenderness  and  size  of  chicken  place  the  fowl  prepared  and 
stuffed  on  Saturday  in  the  oven.  Wash  and  pare  the  pota¬ 
toes,  also  the  parsnips,  and  stand  in  water  until  time  to  cook. 
About  1  h.  before  serving,  put  the  potatoes  in  pan  with 
chicken,  and  start  the  parsnips  to  cooking.  Set  the  table, 
make  the  cream  sauce  for  the  parsnips,  finish  the  salad  begun 
in  the  morning,  arrange  the  pie  made  the  preceding  day,  with 
the  exception  of  bananas  and  meringue*  which  must  now  be 


24 


added,  for  serving,  make  the  coffee.  When  the  chicken  is 
done,  serve  the  dinner. 

SUPPER 


OYSTER  SANDWICHES 


OATMEAL  DROP  COOKIES  COCOA 


Oyster  Sandwiches 


i  pt.  oysters 
i  T.  chopped  olives 

54  t.  salt 

54  t.  nutmeg 

54  c.  ground  popcorn 


i  T.  oleo 
i  c.  milk 

1  c.  (oyster  liquor  and  water) 

2  T.  cornstarch 
i  egg 


Drain  liquor  from  oysters,  saving  for  use  later,  look  over 
and  wash  the  oysters,  removing  bits  of  shell,  etc.,  then  chop 
oysters  very  fine,  and  sprinkle  with  i  T.  chopped  olives,  the 
salt  and  nutmeg.  In  a  double  boiler  melt  the  oleo,  add  the 
milk,  water  and  oyster  liquor,  the  ground  popcorn,  and  when 
hot  stir  in  the  cornstarch  mixed  with  a  little  cold  water. 


Stir  until  it  thickens,  let  cook  15  m.,  then  add  the  chopped 
oyster  mixture,  and  well  beaten  egg.  Cook  about  7  m.  longer, 
or  enough  to  cook  the  egg  and  oysters,  then  pour  over  pieces 

of  rye  bread. 

Cost,  $.33.  Total  Food  Units,  612.  “Balance” — 25%  Protein,  44% 
Fat,  31%  Carbo. 

Preparing  the  Meal 

About  ^4  h.  before  serving  make  the  oyster  sandwiches, 
and  while  this  is  cooking  make  the  cocoa,  put  the  drop 
cookies  on  the  table,  and  when  sandwich  mixture  is  done 
serve  the  supper. 


Note. — In  the  preceding  menus  no  wheat  flour  is  to  be 
used,  and  whenever  bread  or  toast  is  mentioned  rye,  barley, 
or  some  such  bread  is  meant. 

Although  one  pound  of  butter  may  be  allowed  it  is  urged 
that  oleomargarine  be  used  entirely,  except  where  there  are 
growing  children  needing  the  butter  fat  and  not  getting  it  in 
milk.  (Oleo  oil  from  beef  fat  contains  some  of  same  “vita- 
mines”  as  butter  fat;  the  “nut”  margarines  contain  very  lit¬ 
tle  of  this  substance  which  seems  necessary  for  growth.)  In  a 
family  with  small  children  more  milk  will  have  to  be  used. 
It  will  be  noticed  that  water  has  been  substituted  in  many 
cases  for  milk,  also  the  amount  of  fat  used  has  been  dimin¬ 
ished  by  half. 


25 


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BREAKFAST  LUNCHEON  OR  SUPPER  DINNER 


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#o£e. — !T7ie  figures  give  the  page  of  “Lessons  in  Cooking”  containing  the  recipes ;  * recipes  in  following  pages 


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A^ote. — The  figures  give  the  page  of  uLessons  in  Cooking”  containing  the  recipes;  *recipes  in  following  pages 


ADDITIONAL  MENUS 

In  the  foregoing  menus  the  figures  indicate  the  page  numbers  in 
“Lessons  in  Cooking"  on  which  the  recipes  may  be  found;  the 
asterisk  *  figures  show  the  pages  of  this  Bulletin  in  which  the 
recipes  are  given. 

In  all  referred  recipes  of  Lessons  in  Cooking  use  oleo  or  in 
place  of  butter,  and  brown  sugar,  maple  sugar,  honey,  etc.,  in 
place  of  cane  sugar.  Also  substitute  cornstarch  or  rice  flour  for 
thickening,  using  half  as  much. 

SUBSTITUTIONS 

Flours.  Up  to  y  of  other  flour  and  meals  may  be  substi¬ 
tuted  for  wheat  flour  without  change  in  the  usual  recipes. 

Barley  flour  and  rice  flour  weigh  J4  more  per  cup  than 
wheat  flour ;  other  flours  about  the  same  per  cup. 

Thickening.  Corn  starch,  rice  flour  and  potato  flour 
have  double  the  thickening  power  of  wheat  flour  in  making 
white  sauce,  etc. ;  barley,  rye  and  corn  flours  have  about  the 
same  thickening  power,  but  corn  flour  must  be  cooked  longer. 

Leavening.  Wheat  flour  contains  gluten,  rye  and  barley 
flour  less  of  a  similar  substance ;  other  flours  and  meals  have 
little  or  no  adhesive  substance.  This  lack  may  be  furnished 
by  eggs,  the  white  particularly,  when  eggs  are  not  too  ex¬ 
pensive.  Cooked  starch  is  a  partial  substitute  for  gluten 
and  boiling  water  may  be  used  or  part  of  the  substitute  may 
be  made  into  a  thick  paste  to  “hold”  the  leavening  agent. 
More  baking-powder,  etc.,  must  be  used  with  substitute 
flours. 

Use  y2  teaspoon  baking  soda  to  i  cup  of  thick  sour  milk 
or  molasses.  One-half  teaspoon  baking  soda  is  equivalent 
to  2  teaspoons  baking  powder  in  leavening  power. 

When  omitting  eggs  in  recipes,  add  i  teaspoon  baking 
powder  for  each  egg  left  out,  down  to  i  egg. 

Fats.  Lard  substitutes,  like  Crisco,  Cottolene,  etc.,  weigh 
less  per  cup  than  lard,  but  are  equal  to  it  in  shortening  power. 
Use  oleo  the  same  as  butter  and  “drippings”  the  same  as  lard. 

Oils  have  double  the  shortening  effect  of  solid  fats.  Use 
less  “wetting.”  Substitute  flours  need  less  shortening. 

Sugar.  A  cup  of  honey,  thick  sugar  syrup  or  molasses  is 
equivalent  to  a  cup  of  granulated  sugar  and  y  cup  of  water. 
Maple  syrup  is  not  quite  so  sweet  and  corn  syrup  much  less 
sweet  than  cane  sugar ;  honey  is  sweeter. 

Brown  sugar  and  powdered  sugar  are  more  bulky  than 
granulated  sugar ;  about  niore  needed  for  like  sweetness. 

The  new  flours  are  not  standardized,  and  different  lots 
vary  somewhat.  When  in  doubt,  experiment. 


29 


BREADS 


Rye  Bread 

2  c.  boiling  water  t.  salt 

y2  T.  oleo  y2  yeast  cake  (compressed) 

y  c.  brown  sugar  *4  c.  lukewarm  water 

c.  rye  flour  y2  c.  cornstarch 

Add  the  fat,  sugar,  salt  to  the  boiling  water,  and  when 
lukewarm  add  the  yeast  mixed  with  the  tepid  water.  Stir 
well  and  sift  in  the  flour  well  mixed  with  cornstarch.  Beat 
well,  set  in  warm  place  to  rise,  or  let  rise  overnight.  In  the 
latter  case  cake  yeast  will  be  sufficient.  In  the  morning 
add  rye  flour  until  stiff  enough  to  knead,  knead  thoroughly, 
let  rise  until  double  in  bulk,  knead  again,  make  into  loaves,  let 
rise  again  until  double  in  bulk,  then  bake. 

Raisin  Rye  Bread  is  delicious,  and  may  be  made  by  adding 
as  many  raisins  as  one  likes  to  the  above  mixture,  and 
sprinkling  the  tops  of  the  loaves  with  brown  sugar  before 
baking. 

Rice  Bread 

4  c.  well-cooked  rice  i  cake  compressed  yeast 

i  T.  brown  sugar  4  c.  rye  flour 

i  T.  oleo  i  c.  cornstarch 

y2  t.  salt  c.  lukewarm  water 

If  the  bread  is  to  be  set  overnight  cake  yeast  will  be 
enough  but  if  made  in  the  morning,  the  entire  cake  will  be 
needed.  Mix  the  yeast  with  the  water,  add  the  sugar,  oleo, 
and  salt  to  the  rice,  and  mix  well,  then  add  the  yeast.  Let 
rise  until  light,  then  add  the  rye  flour,  mixed  with  the  corn¬ 
starch.  As  with  the  barley  bread  this  bread  will  be  too  sticky 
to  knead,  so  work  with  a  spoon  unless  a  bread  mixer  is  avail¬ 
able.  More  flour  may  be  needed,  in  which  case  use  rye  and 
cornstarch  mixed  in  the  proportion  of  four  part  rye  and 
one  part  cornstarch.  Let  rise  again  until  light,  work  down, 
put  into  pans,  let  rise  again  and  bake.  The  cereal  breads 
require  a  much  longer  time  to  rise,  and  better  results  are  ob¬ 
tained  by  letting  them  get  quite  light  before  baking.  This 
recipe  will  make  3  pound  loaves. 

Rice  Bread  Cinnamon  Rolls 

Mix  brown  sugar,  oleo,  and  cinnamon  together  as  for  other 
cinnamon  rolls,  shape  the  rolls  onto  a  greased  baking  pan, 


30 


with  a  spoon,  and  cover  the  top  of  each  with  the  cinnamon 
mixture. 

This  rice  bread  is  extremely  good,  and  being  white  will 
be  eaten  with  relish  by  those  who  object  to  the  darker  breads. 

Rice  Bread  Creamed  Toast 

Rice  bread  toasted  i  T.  cornstarch 

i  c.  milk  i  T.  oleo 

i  c.  water  ^2  t.  salt 

Make  a  white  sauce  of  the  liquid,  cornstarch,  salt  and 
oleo,  and  pour  over  slices  of  rice  bread  toasted. 


Corn  Bread 

1  c.  cornmeal  1  t.  brown  sugar 

Y2  c.  water  1  T.  fat 

2  eggs  2  t.  baking  powder 

Y i  t.  salt 

Boil  the  water  and  pour  on  the  cornmeal ;  let  stand  until  it 
cools,  then  add  the  salt,  sugar,  fat,  baking  powder  and  yolks 
of  eggs.  Beat  quickly  and  thoroughly  together.  Fold  in  the 
stiffly  beaten  whites,  pour  into  a  greased  pan,  and  bake  in  a 
hot  oven  for  30  m. 

Hominy  Grits  Spoon  Bread 

2  c.  water  1  T.  oleo 

1  c.  milk  2  t.  salt 

1  c.  hominy  grits  2  eggs 

Mix  hominy  grits  and  boiling  water,  and  bring  slowly  to 
a  boil.  Cook  5  m.  Add  the  eggs  well  beaten,  milk,  oleo,  and 
salt.  Beat  thoroughly,  and  bake  in  a  well  greased  pan  about 
30  m.  in  a  hot  oven.  Serve  from  the  same  dish  with  a  spoon. 


Buckwheat  Waffles 


2  c.  boiling  water 
}4  c.  compressed  yeast 
Y {  c.  lukewarm  water 
Y  t.  soda 
2  T.  water 


Yz  t.  salt 
2^4  c.  buckwheat 
2  eggs 

1  T.  molasses 


Mix  the  yeast  with  the  lukewarm  water  and  when  the 
boiling  water  has  cooled  to  blood  heat,  add  to  it,  the  yeast 
mixture  as  well  as  salt  and  buckwheat  flour.  Set  to  rise  over¬ 
night,  and  in  the  morning  stir  down,  add  the  molasses,  the 
soda  mixed  with  water,  and  the  egg  yolks.  Beat  all  well, 
then  fold  in  the  stiffly  beaten  whites  of  eggs.  Bake  on  a  hot 
waffle  iron.  Serve  at  once. 


31 


Oatmeal  Griddle  Cakes 


i  c.  cooked  oatmeal  2^2  T.  cornstarch 

1  c.  milk  or  water  y2  t.  salt 

1  T.  melted  oleo  2  t.  baking  powder 

Ys  c.  rye  flour  2  eggs 

In  a  mixing  bowl  melt  the  oleo,  add  the  cooked  oatmeal 
and  mix  well.  Beat  the  eggs  lightly,  and  add  to  the  oatmeal 
together  with  the  liquid.  Mix  and  sift  the  rye  flour,  corn¬ 
starch,  salt,  and  baking  powder,  and  add  to  the  first  mixture. 
Beat  all  thoroughly.  Bake  on  a  hot  greased  griddle. 

Oatmeal  Waffles 

1  c.  cooked  oatmeal  2  eggs 

(left  from  Wednesday)  2  T.  cornstarch 

1  c.  water  y2  t.  salt 

2  T.  melted  oleo  2  t.  baking  powder 

Y  c.  rye  flour 

To  the  cooked  oatmeal  add  the  water,  and  mix  smoothly, 
then  add  the  egg  yolk  and  melted  fat.  Sift  in  the  dry  in¬ 
gredients,  and  beat  all  until  smooth.  Now  fold  in  the  stiffly 
beaten  whites  of  .eggs,  and  bake  on  a  hot  waffle  iron.  Serve  at 
once  with  syrup. 

Barley  Fritters 

2  c.  well-cooked  barley  1  T.  lemon  juice 

c.  rye  flour  1  egg,  well  beaten 

2  T.  cornstarch  1  t.  salt 

T.  oleo,  melted  2  t.  baking  powder 

To  the  well  cooked  barley,  add  the  well  beaten  egg,  melted 
fat,  salt,  lemon  juice,  and  mix  well.  Add  the  rye  flour  and 
cornstarch  sifted  together  with  the  baking  powder,  drop  from 
a  spoon  into  hot  fat,  and  fry  until  brown.  Serve  with  syrup. 

Whole  Wheat  Wafers 

1  egg  yA  t.  salt 

whole  wheat  flour 

Beat  the  egg  until  light,  add  the  salt,  and  enough  whole 
wheat  flour  to  make  a  very  stiff  dough.  Roll  out  until  as 
thin  as  paper,  cut  into  triangles  about  2  inches  on  the  side, 
and  fry  in  deep  hot  fat. 


32 


MEAT  SUBSTITUTES 


Rabbit  Pie 

i  rabbit  54  lb.  suet 

i  onion  chopped  fine  24  c.  rye  flour 

i  T.  parsley  54  c.  cornstarch 

i  T.  fat  54  t.  salt 

water  ice  water 

Wash  and  disjoint  the  rabbit,  and  soak  overnight  in  salt 
water,  unless  the  game  flavor  is  desired,  in  which  case  omit 
soaking.  Melt  the  fat  in  stew  pan,  add  the  onion  and  parsley 
chopped  fine,  and  brown  well,  then  add  the  rabbit  and  brown. 
Cover  with  water,  and  stew  until  nearly  tender. 

Chop  the  suet  fine,  add  the  flour  and  cornstarch  to  it,  also 
the  baking  powder  and  salt,  and  enough  ice  water  to  moisten. 
Remove  the  rabbit  to  a  baking  pan,  cover  with  the  dough, 
making  a  small  hole  in  the  center  for  the  escape  of  steam, 
and  bake  h* 

Fricassee  of  Hearts 

1  beef  heart  or  2  calves’  hearts  3  c.  boiling  water 

i  small  onion  2  T.  cornstarch 

2  stalks  celery  i  T.  drippings  or  oleo 

i  t.  salt 

Cut  the  heart,  after  the  veins  and  muscles  are  removed, 
into  inch  cubes,  then  in  the  roasting  pan,  brown  the  pieces 
well  in  the  fat.  Add  the  onion  and  celery  chopped  very  fine, 
also  the  salt,  then  the  boiling  water,  to  which  the  cornstarch 
mixed  with  cold  water  has  been  added.  Cover  and  cook 
slowly  in  oven  about  h.  or  until  meat  is  very  tender. 

Boiled  Liver  with  Onions 

24  lb.  beef  liver  i  T.  Worcestershire  sauce 

V/z  T.  oleo  i  c.  water 

3  T.  chopped  onion  2  c.  tomatoes 

2  t.  salt  i  T.  cornstarch 

onions 

Cut  the  liver  into  small  pieces,  and  brown  with  the  chopped 
onion  in  the  melted  fat.  Add  the  Worcestershire  sauce,  and 
the  water,  add  tomatoes,  also  the  salt.  Mix  cornstarch  with 
a  little  cold  water,  and  add  to  the  gravy,  stirring  until  smooth. 
Now  cook  slowly  below  the  boiling  point  until  liver  is  tender. 
About  an  hour  before  serving  add  sufficient  whole  onions  for 
the  family  and  cook  with  meat. 


33 


Braized  Beef  Tongue 

1  tongue  2  T.  cornstarch 

Yz  c.  each  carrots,  onions,  i  T.  fat 

celery  Y*  c.  tomatoes 

4  c.  water  i  t.  Worcestershire  sauce 

Cook  tongue  in  boiling  water  for  2  h.,  then  remove  skin 
and  roots,  place  in  a  baking  pan,  and  surround  with  the 
chopped  vegetables.  Make  a  sauce  of  4  c.  water  in  which 
tongue  was  cooked,  thickened  with  the  cornstarch,  add  the 
fat,  Worcestershire  sauce,  and  tomatoes,  also  salt  and  pepper. 
Pour  over  the  tongue,  cover  well,  place  in  oven  and  bake  2 
h.  One  h.  before  serving  place  the  pared  potatoes  in  pan 
with  meat  and  brown  all. 

Creamed  Tongue 

Make  the  cream  sauce  (iT.  cornstarch,  1  T.  fat,  1  c.  milk), 
add  1  c.  diced  tongue  and  serve  on  slices  of  rye  toast. 

Tongue  Sandwiches 

%  c.  ground  tongue  Y  t.  celery  salt 

2  T.  chopped  pimento  salad  dressing 

Ya  t.  salt 

Mix  the  ground  tongue  left  from  Thursday,  pimento  and 
salt  together,  add  enough  salad  dressing  to  make  a  smooth 
paste,  spread  on  slices  of  rye  or  rice  bread,  and  serve.  Let¬ 
tuce  leaves  may  also  be  used  between  the  slices  if  desired. 

Kidney  Scalloped  with  Cabbage 

1  pair  kidneys  1  T.  cornstarch 

1  small  head  cabbage  1  T.  oleo 

1  c.  water  1  T.  lemon  juice 

1  t.  salt 

Split  a  pair  of  fresh  kidneys  in  halves,  removing  the  white 
fat  and  sinews  from  the  center.  Cover  with  cold  water,  and 
let  heat  over  a  moderate  fire,  taking  care  that  water  does  not 
boil.  When  hot  drain  from  water  and  cut  into  small  pieces. 
Again  cover  with  cold  water  and  heat  as  before,  taking  care 
that  water  does  not  boil  or  kidneys  will  harden. 

Remove  the  outer  leaves  from  cabbage,  chop  and  cover 
with  boiling  water.  Cook  about  ten  minutes,  boiling  briskly, 
drain,  and  cover  with  a  sauce  made  of  1  c.  water  in  which 
cabbage  was  boiled,  cornstarch  and  oleo,  and  salt.  Arrange 
the  cabbage  and  kidney  in  alternate  layers  in  a  baking  dish, 
cover  the  top  with  crumbs  and  bake  until  well  heated  and 
browned. 


34 


Creamed  Smoked  Halibut 

y2  lb.  smoked  halibut  2  T.  oleo 

yA  c.  water  '  1/2  T.  cornstarch 

yA  c.  milk  seasoning 

Pick  the  fish  into  small  pieces  and  pour  boiling  water  over 
it.  Let  stand  a  few  minutes,  then  drain.  Make  a  cream 
sauce  of  the  remaining  ingredients,  add  the  fish  to  it,  cook 
1 5  m.  or  so  and  serve. 

Baked  Eggs  with  Pimento  Potatoes 

2  c.  riced  potatoes  1  t.  salt 

54  c.  skimmed  milk  2  T.  chopped  pimentos 

2  T.  oleo  4  eggs 

Mix  the  potatoes,  oleo,  milk,  salt  and  pimentoes  together 
well,  arrange  in  a  greased  baking  dish,  make  four  indenta¬ 
tions,  and  into  each  break  an  egg.  Dust  with  salt  and  pepper, 
sprinkle  with  crumbs  and  bake  until  eggs  are  set,  or  longer 
if  desired,  until  eggs  are  cooked  hard. 

Baked  Lima  Beans 

1  c.  dried  Lima  beans  y2  t.  mustard 

54  c.  tomatoes  y2  t.  salt 

T.  molasses  2  T.  drippings 

Soak  the  beans  after  washing  well,  for  several  hours,  or 
in  this  case  all  morning,  and  until  time  to  cook.  Four  hours 
before  serving  drain,  mix  with  the  other  ingredients,  put  into 
a  bean  jar,  and  bake  in  slow  oven  or  furnace,  four  hours. 


Lima  Bean  Polenta 

1  c.  dried  lima  beans  2  T.  fat 

2  c.  tomato  juice  1  t.  salt 

1  onion  paprika 

1  pimento  54  t.  soda 

1  T.  molasses 

Wash  and  soak  the  beans  overnight.  Drain  and  put  to 
cook  in  the  tomato  juice  to  which  the  remaining  ingredients 
have  been  added.  Cook  until  beans  are  tender  and  mixture 
is  thick  enough  to  serve  on  plates. 

Escalloped  Samp  and  Cheese 

2  c.  cooked  samp  1  T.  cornstarch 

y2  c.  water  54  c.  cheese 

54  c.  milk  y2  t.  salt 

Make  a  white  sauce  of  milk,  water,  cornstarch,  salt.  Add 
the  cheese  cut  into  small  pieces,  and  when  melted,  arrange 
over  the  cooked  samp  in  alternate  layers  in  a  baking  dish. 


35 


Cover  the  top  with  crumbs,  and  bake  until  thoroughly  heated 
throughout  and  browned  on  top. 

Hominy  au  Gratin 

2  c.  cooked  hominy  c.  tomatoes 

Yz  c.  liquor  drained  from  i  t.  salt 

hominy  i  T.  cornstarch 

i  T.  chopped  onion  Ya  c.  grated  cheese 

Mix  and  heat  the  liquor  from  hominy,  tomatoes,  chopped 
onion,  salt,  and  add  the  cornstarch  mixed  with  cold  water. 
Boil  up  a  few  m.,  then  add  the  grated  cheese.  Put  the  Hom¬ 
iny  in  a  baking  dish,  pour  the  sauce  over  it,  sprinkle  top  with 
crumbs  and  bake  until  well  heated,  and  browned  on  top. 

Salsify  au  Gratin 

i  dozen  salsify  roots  T.  cornstarch 

i  c.  water  in  which  they  are  i  t.  salt 

cooked  Ya  c.  grated  cheese 

Yz  c.  milk 

Proceed  as  for  creamed  salsify,  adding  the  cheese  to  the 
sauce,  mix  all  well  together,  put  into  a  greased  baking  dish, 
cover  the  top  with  crumbs  and  bake  about  15  m.,  or  until 
hot  throughout  and  brown  on  top. 

Cheese  Crumpets 

1  c.  milk  Y\  t.  salt 

1  c.  water  yolks  of  2  eggs  or  1  whole  egg 

Y  c.  cornstarch  Ya  c.  cheese 

Scald  the  milk  and  water  in  double  boiler,  then  add  the 
cornstarch  and  salt,  mixed  with  enough  cold  water  to  form 
a  smooth  paste.  Cook  5  m.,  stirring  all  the  time.  Add  the 
yolks  of  egg  or  the  whole  egg  as  the  case  may  be,  and  c. 
cheese  cut  into  small  pieces.  When  the  cheese  is  melted, 
pour  the  mixture  into  a  shallow  pan,  and  cut  into  squares. 
Sprinkle  with  *4  c.  grated  cheese,  and  brown  in  the  oven. 
Serve  on  oatmeal  crackers. 

Cheese  Sandwiches  on  Rye 

Sprinkle  thin  slices  of  home-made  rye  bread  with  grated 
cheese,  set  in  oven  a  few  minutes  to  melt  and  brown,  add  top 
slice  and  serve  at  once. 

Baked  Sausage  and  Rice 

1Y2  c.  cooked  rice  Salt  and  paprika  to  taste 

Ya  c.  chopped  celery  Ya  pound  sausage 

1  T.  chopped  parsley 


36 


Form  the  sausage  into  small  cakes,  put  into  a  baking  pan, 
and  cook  on  one  side  either  on  top  of  stove  or  in  oven  as 
most  convenient.  While  this  is  cooking,  mix  the  rice  with 
the  rest  of  the  ingredients  given,  then  when  sausage  cakes 
are  well  browned,  remove  from  pan,  put  the  rice  in  the  bot¬ 
tom  of  pan,  turn  the  sausages  with  cooked  side  down  on  top 
of  rice  and  finish  cooking  in  the  oven.  Serve  in  the  pan  in 
which  they  are  cooked. 

Deviled  Ham  Rarebit 

1  c.  milk  i  egg 

34  lb.  cheese  54  t.  salt 

2  T.  deviled  ham  34  t.  mustard 

2  t.  cornstarch  sprinkle  cayenne 

Mix  the  cornstarch  with  a  little  cold  water,  and  add  to  the 
heated  milk,  stirring  constantly,  and  cook  2  m.  Add  the 
cheese  cut  into  small  pieces,  the  seasoning  of  salt,  mustard, 
and  deviled  ham,  cook  until  cheese  is  melted.  Now  add  the 
yolk  of  egg  and  cook  a  few  m.  longer,  then  fold  in  the  stiffly 
beaten  white  of  egg.  Serve  on  toast  or  crackers. 


VEGETABLES  DISHES 
Cabbage  and  Apples 

34  cabbage  i  T.  vinegar 

2  apples  i  T.  drippings 

J4  medium  sized  onion  34  c.  milk 

Remove  the  outer  leaves  from  the  cabbage,  wash  well, 
and  cover  with  cold  water  to  which  i  T.  vinegar  has  been 
added,  for  i  h.,  drain,  rinse  well,  then  shred  with  a  sharp 
knife.  Plunge  cabbage  into  a  saucepan  of  boiling,  slightly 
salted  water,  boil  quickly  for  io  m.  and  drain  again.  Peel 

and  cut  the  onion  into  thin  slices,  and  cook  for  5  m.  without 

browning  in  the  drippings.  Pare  and  core  the  apples,  and 
slice  thinly,  combine  them  in  the  sauce  pan  with  onion  and 
cabbage,  cook  very  slowly,  stirring  occasionally  until  cab¬ 
bage  is  tender.  Add  milk,  cook  3  m.  longer  and  serve. 

Scalloped  Onions 

Cover  the  bottom  of  a  greased  baking  dish  with  thinly 
sliced  onions.  Over  this  sprinkle  salt  and  pepper  and  dots 
of  oleo,  using  about  y2  T.  for  each  layer.  Cover  with  a  layer 
of  crumbs,  then  proceed  as  before  until  dish  is  filled,  having 
crumbs  on  top.  Bake  about  20  m.  in  a  moderate  oven. 


37 


Creamed  Salsify 

i  do z.  oyster  plants  or  salsify  iy2  T.  cornstarch 
i  c.  water  in  which  they  are  i  t.  salt 
boiled  i  T.  oleo 

y2  c.  milk 

Scrape  the  roots,  cover  with  water  and  cook  until  tender 
about  y  h.  Make  a  cream  sauce  of  the  water,  milk,  corn¬ 
starch,  salt  and  oleo,  cut  the  roots  into  one-inch  lengths,  and 
add  to  the  sauce.  Heat  well  and  serve. 

Beets  and  Spinach 

6  beets  2  T.  oleo 

1  pk.  spinach  1  T.  vinegar 

1  c.  water  1  t.  salt 

1  T.  cornstarch  pepper 

Wash  and  cook  the  beets,  reserving  the  water  which 
should  be  boiled  down  to  1  c.  for  future  use.  Wash  well,  and 
cook  the  spinach,  adding  a  very  little  water  to  start  the  cook¬ 
ing.  When  tender  boil  down  the  water,  so  that  none  be 
wasted,  remove  from  fire,  chop  well  and  add  1  T.  oleo  and 
the  vinegar.  Make  a  sauce  of  the  water  in  which  beets  were 
cooked,  the  cornstarch,  1  T.  oleo  and  the  salt.  Add  the  beets 
cut  into  cubes,  and  mix  with  the  sauce.  Make  a  nest  of  the 
spinach  and  serve  the  beets  in  the  center  of  it. 


SOUPS 


Vegetable  Soup  without  Stock 


1  small  carrot 
y2  small  onion 
y2  small  turnip 
y2  c.  cooked  kidney  beans 

1  t.  salt 

2  c.  boiling  water 

2  T.  oleo  or  drippings 


y2  t.  beef  extract  (if  desired) 
or  1  t.  caramelized  sugar 
y2  c.  celery 
1  T.  chopped  parsley 
y2  c.  potatoes 
1.  c.  tomatoes 


Put  all  the  vegetables  with  the  exception  of  the  tomatoes 
through  the  meat  grinder.  In  the  soup  kettle  melt  the  fat, 
then  add  the  chopped  vegetables,  and  brown  slowly.  Add 
the  salt,  the  tomatoes  and  the  boiling  water,  and  let  all  cook 
slowly  for  a  couple  of  hours  or  more.  Add  the  beef  extract 
if  desired.  If  not,  caramelize  a  very  little  sugar,  until  it 
assumes  a  very  dark  brown  shade.  At  this  point  it  loses  its 
sweet  taste  and  when  added  to  the  soup  will  merely  give  color. 


38 


Cream  of  Kidney  Bean  Soup 

i  c.  cooked  kidney  beans  34  c.  tomatoes 

i  c.  water  i  T.  chopped  onion 

i  c.  milk  i  t.  salt 

i  T.  cornstarch  34  T.  oleo 

Press  the  beans  through  a  vegetable  press,  and  add  to  the 
milk,  water,  tomatoes,  chopped  onion,  salt  and  oleo.  Heat 
and  bind  with  the  cornstarch  mixed  with  cold  water.  Cook 
thoroughly,  and  serve. 

Peanut  Butter  Tomato  Soup 

Y  c.  peanut  butter  2  T.  cornstarch 

1  c.  tomato  34  T.  chopped  onion 

1  c.  milk  1  t.  salt 

1  c.  water 

Mix  the  peanut  butter  to  a  smooth  thin  paste  with  3/2  c. 
water.  Make  a  white  sauce  with  the  milk,  cornstarch,  and 
salt,  and  add  the  peanut  butter  to  it,  along  with  the  other 
34  c.  water.  Cook  well,  then  add  the  tomato,  reheat  and 
serve. 

Peanut  Puree 

1  c.  milk  y2  c.  ground  peanuts 

1  c.  water  1  t.  salt 

2  T.  peanut  butter  dash  paprika 

1  T.  cornstarch 

Heat  the  liquid,  add  the  salt,  cornstarch  mixed  with  cold 
water,  and  peanut  butter.  Boil  up  thoroughly,  then  add  the 
peanuts  ground  very  fine,  and  the  paprika. 


SALADS 

Cranberry  Jelly  Salad 

4  c.  cranberries  34  c.  nut  meats 

1  c.  water  34  c.  olives 

2  c.  brown  sugar  34  c.  chopped  celery 

salad  dressing 

Wash  the  cranberries,  cover  with  the  water  and  cook  until 
tender,  put  through  a  sieve,  then  add  the  sugar  to  pulp  and 
boil  until  the  mixture  jellies  when  a  small  portion  is  poured 
onto  a  cold  saucer.  This  will  require  about  5  m.  boiling. 
Pour  into  cold  wet  moulds.  When  set  turn  onto  a  lettuce 
leaf,  sprinkle  the  top  with  the  chopped  nut  meats,  olives  and 
celery  mixed  together,  and  add  a  spoonful  of  mayonnaise 
to  the  top  of  each. 


39 


Beet  and  Apple  Salad 

2  medium  sized  or  3  small  Y  c.  chopped  celery 
beets  (cooked)  Salad  dressing 

2  apples 

Cut  the  cooked  beets  into  cubes,  pare  and  cube  the  apples, 
add  the  chopped  celery  and  mix  all  well  together.  Cover  with 
salad  dressing  and  serve  on  lettuce  leaves. 

Raisin  Salad 

Y*  c.  raisins  1  apple 

Yz  c.  chopped  celery  J4  t.  salt 

1  T.  lemon  juice  salad  dressing 

Wash  and  soak  overnight  the  raisins,  in  the  morning  bring 
to  a  boil,  then  drain  and  cool.  Reserve  this  water  for  use 
later.  Add  the  chopped  celery,  the  apple  cut  into  small  dice, 
salt,  lemon  juice  and  salad  dressing.  Serve  in  nests  of 
shredded  lettuce. 

Cheese  Salad 

1  head  lettuce  paprika 

1  cake  cream  cheese  2  T.  vinegar 

1  T.  corn  syrup  Y2  t.  salt 

1  T.  water 

Wash  and  crisp  the  leaves  of  the  lettuce,  shred  with  a  sharp 
knife,  and  put  into  a  salad  bowl.  Make  a  dressing  of  the 
vinegar,  water,  syrup,  salt  and  paprika  and  pour  over  the 
lettuce.  Crumble  the  cheese  into  the  center  of  this  nest  of 
lettuce  and  serve. 

Prunes  Stuffed  with  Cheese 

1 2  prunes  1  cake  cream  cheese 

Wash  well,  and  soak  12  prunes.  If  not  sufficiently  soft 
cook  a  few  minutes,  then  remove  from  water,  cut  open  on 
one  side,  remove  the  stone  and  fill  with  the  cream  cheese 
which  has  been  softened.  Serve  on  lettuce  leaves. 

Tomato  Jelly 

1  T.  granulated  gelatine  2  cloves 

Y  c.  cold  water  2  T.  chopped  parsley 

2  c.  tomatoes  Y*  t.  salt 

1  T.  chopped  onion  1  sweet  pepper  chopped 

Soak  the  gelatine  in  the  water.  Cook  the  tomatoes  with 
remaining  ingredients  15  m.,  then  put  all  through  a  sieve. 
Add  the  soaked  gelatine  to  the  hot  liquid,  stir  until  completely 
dissolved,  then  pour  into  individual  moulds,  or  a  large  one 
as  desired.  Salad  dressing  may  be  used  with  this  if  desired. 


40 


DESERTS  AND  SWEETS 


Date  Pudding 

y2  c.  walnut  meats  2  egg  yolks 

y2  c.  chopped  dates  ^4  c.  grated  maple  sugar 

2  T.  bread  crumbs  J4  t.  baking  powder 

y.  t.  almond  extract  Beaten  whites  2  eggs 

(not  oil  of  almonds) 

Beat  the  yolks  of  the  eggs,  add  the  sugar,  and  crumbs, 
then  the  chopped  nuts  and  dates,  baking  powder  and  flavor¬ 
ing.  Fold  in  the  stiffly  beaten  whites,  and  bake  30  m.  or 
longer  in  a  slow  oven.  Serve  with  or  without  cream  as  de¬ 
sired. 

Cocoanut  Bread  Pudding 


1  c.  rye  bread  crumbs  1  egg  yolk 

1  c.  milk  1  T.  honey 

1  c.  water  }4  c.  ground  cocoanut 

t.  salt  1  egg  white 

Soak  the  bread  crumbs  in  the  liquid,  add  the  beaten  yolk, 
honey,  salt  and  cocoanut.  Mix  well,  then  fold  in  the  stiffly 
beaten  white  of  egg.  Pour  into  a  greased  baking  dish,  set 
in  a  pan  of  water,  and  bake  in  a  moderate  oven  until  firm, 
about  3^  h. 

Boiled  Bread  Pudding 

c.  brown  sugar  1  small  loaf  rye  bread 

3  T.  oleo  y  c.  shredded  citron 

2  eggs  y±  c.  chopped  raisins 

y2  t.  baking  powder  y2  t.  cinnamon 

juice  and  grated  rind  of 
1  lemon 

Cream  fat  and  sugar  together,  and  add  the  egg  yolks. 
Soak  bread  in  cold  water  and  then  drain  thoroughly,  add 
to  the  sugar  mixture  together  with  the  citron,  raisins,  cinna¬ 
mon,  baking  powder,  and  lemon.  Mix  well,  then  add  the 
stiffly  beaten  whites  of  eggs.  Put  into  a  well  oiled  pudding 
mould,  or  tie  in  a  bag  and  steam  2  h.  Serve  with  lemon 
sauce  (241). 

Mock  Charlotte 


4  T.  cornstarch  y2  t.  lemon  extract 

y2  c.  cold  water  J4  c.  brown  sugar 

2  c.  boiling  water  3  eggs 

1  t.  vanilla  iy2  c.  milk 

Mix  the  cornstarch  with  the  cold  water,  and  pour  slowly 
into  the  boiling  water,  stirring  all  the  time.  Cook  over  hot 


41 


water  for  15  m.  or  longer,  adding  y2  c.  brown  sugar  at  the 
beginning  of  the  cooking.  Separate  the  yolks  and  whites 
of  the  eggs,  beating  the  whites  very  stiff.  Add  the  lemon 
extract  to  the  cornstarch  mixture,  then  pour  all  onto  the  egg 
whites,  folding  in  well.  Pour  into  a  wet  mould  and  serve  cold 
with  custard  sauce. 

Heat  the  milk,  add  to  the  egg  yolks  beaten  with  the  sugar, 
return  to  double  boiler  and  cook  until  mixture  coats  the  spoon. 
Add  the  vanilla,  remove  from  fire  and  cool. 


Spice  Cake 


Yz  c.  fat 

Yz  c.  brown  sugar 
1  egg 
1  c.  water 
Yz  c.  molasses 
Yz  t.  cloves 
1  T.  lemon  juice. 


iY  c.  rye  flour 

Y  c.  cornstarch 

Y  t.  soda 

2  t.  baking  powder 
34  nutmeg 
2  t.  cinnamon 


Cream  the  fat,  sugar,  and  egg  yolk  well  together,  then  add 
the  molasses,  water,  alternately  with  the  dry  ingredients, 
mixed  and  sifted  together.  Beat  all  well  for  several  minutes, 
then  add  the  stiffly  beaten  egg  white  and  the  lemon  juice. 
Pour  into  a  well  greased  pan,  and  bake  about  one  hour  in  a 
slow  oven. 


Apple  Sauce  Fruit  Cake 


1  c.  brown  sugar 
y2  c.  fat 
y2  t.  salt 
y2  t.  cloves 
l/2  t.  cinnamon 

Mix  all  together  and  then 
ing  soda  stirred  together, 
minutes. 


Y  t.  nutmeg 
1  c.  raisins  cut  in  two 
1  c.  stewed  apples 
1  t.  baking  soda 
iY  c.  flour 

stewed  apple  pulp  and  bak- 
l  flour  and  bake  slowly  45 


Apple  Lemon  Pie 

2  c.  chopped  apples  2  eggs 

y2  c.  oatmeal  2  T.  oleo 

grated  rind  and  juice  of  1  Y\  c.  honey 
lemon 

Mix  the  ingredients  in  the  order  given,  having  the  eggs 
well  beaten  and  the  fat  melted.  Put  into  a  rye  pastry  shell, 
cover  with  a  top  crust  and  bake  in  a  moderate  oven. 


42 


Cocoanut  Drop  Cakes 

2  T.  oleo  i  egg 

C.  brown  sugar  i  t.  cinnamon 

y2  c.  grated  cocoanut  J4  t.  salt 

y2  c.  water  2  t.  baking  powder 

i  c.  rye  flour  y2  c.  cornstarch 

Beat  the  egg  well  in  the  mixing  bowl,  then  add  the  melted 
fat,  and  sugar,  and  mix  all  together.  Mix  and  sift  the  corn¬ 
starch,  rye  flour,  cinnamon,  salt  and  baking  powder,  and  add 
to  the  first  mixture  alternately  with  the  water.  Beat  well, 
add  the  cocoanut,  drop  from  a  spoon  onto  a  greased  pan  and 
bake  about  15  m.  in  a  hot  oven.  This  recipe  makes  about  15 
medium-sized  cakes. 


War  Hermits 

y  c.  chicken  fat,  goose,  duck,  y2  t.  cloves 

turkey,  etc.  y2  c.  chopped  nut  meats 

1  t.  salt  2  eggs 

iy2  c.  brown  sugar  J/2  c.  oatmeal 

1  c.  chopped  raisins  *4  c.  cornstarch 

2  c.  rye  flour  ^4  t.  nutmeg 

1  t.  cinnamon  y2  t.  soda 

Cream  the  fat  and  sugar  well  together,  add  the  well  beaten 
eggs,  then  the  oatmeal,  chopped  raisins,  and  nuts.  Mix  and 
sift  all  the  dry  ingredients,  add  to  the  first  mixture,  pat  out 
on  a  floured  board  to  about  Y\  inch  thickness,  cut,  and  bake. 
A  slow  oven  is  needed  for  Hermits. 


Bran  Cookies 


y2  c.  brown  sugar 
yz  c.  fat 
2  eggs 
2/z  c.  water 
6  t.  baking  powder 


3  c.  bran 
1  c.  rye  flour 
y2  c.  cornstarch 
^2  c.  chopped  raisins 
1  t.  salt 


Cream  the  sugar  and  fat  together,  add  the  eggs  and  beat 
well.  Mix  and  sift  the  rye  flour  and  cornstarch,  baking 
powder  and  salt,  and  add  alternately  with  the  water  to  the 
sugar  mixture.  Beat  thoroughly.  Now  add  the  bran  and 
the  chopped  raisins.  Roll  out  onto  a  floured  board,  adding 
more  rye  flour  if  necessary,  cut  with  a  cooky  cutter,  and 
bake  in  a  moderate  oven. 


Sliced  Bananas  with  Ground  Cocoanut 

Cover  each  serving  of  sliced  bananas  with  ground  cocoa- 
nut.  No  further  sweetening  will  be  needed. 


43 


Banana  Trifle 

2  good  sized  bananas  Whites  2  eggs 

4  pineapple  rings  3  T  maple  sugar 

(either  canned  or  fresh) 

Beat  the  eggs  until  light,  add  the  maple  sugar,  and  beat 
until  well  mixed  and  the  sugar  is  dissolved.  Peel  and  slice  the 
bananas,  and  cut  the  pineapples  into  small  pieces.  Arrange 
in  sherbet  cups,  mixing  the  fruit  together,  and  piling  the 
meringue  on  top.  Serve  very  cold. 

Gingered  Apples 

6  medium  sized  apples  i  T.  chopped  ginger  root, 

54  c.  honey  candied 

54  c.  water 

Wash  and  core  the  apples,  leaving  them  whole,  and  arrange 
in  a  baking  dish.  Mix  the  honey,  hot  water  and  ginger  root 
together,  and  pour  around  the  apples.  Cover  and  bake  slowly 
until  apples  are  tender. 

Apples  with  Marshmallows 

6  apples,  preferably  red  ones  whipped  cream  and  54  c. 

24  marshmallows  chopped  aim.  ids 

Wash  and  core  the  apples  and  cook  whole  5  m.  in  boiling 
water.  Remove  from  water,  arrange  in  a  baking  pan,  and 
fill  the  centers  with  the  marshmallows  cut  into  small  pieces. 
Set  in  the  oven  and  bake  slowly  until  apples  are  tender  and 
marshmallows  are  melted  and  browned. 

Serve  as  they  are  or  with  whipped  cream  to  which  34  c* 
chopped  almonds  have  been  added. 

Grape  Tapioca 

y2  c.  pearl  tapioca  2  T.  honey 

2  c.  water  54  t.  salt 

1  c.  grape  juice 

Wash  and  soak  the  tapioca  over  night  in  1  c.  water.  In  the 
morning  drain,  and  cover  in  a  double  boiler  with  1  c.  grape 
juice  and  1  c.  water.  Add  the  salt  and  cook  until  tapioca 
is  transparent.  If  the  grape  juice  is  not  sweet  add  2  T. 
honey  to  the  mixture,  otherwise  omit,  pour  into  wet  moulds 
and  serve  cold. 

Maple  Torta 

2  eggs  2  T.  rye  flour 

54  c.  maple  sugar  J4  t.  baking  powder 

54  c.  cornstarch  54  t.  salt 


44 


Beat  the  yolks  of  the  eggs  until  light,  and  add  the  sugar  to 
them,  beating  until  all  is  dissolved.  Beat  the  whites  until 
very  stiff,  and  fold  into  the  yolks.  Mix  and  sift  the  dry 
ingredients  several  times,  and  very  gently  and  gradually 
fold  into  the  egg  moisture.  Pour  into  a  greased  pan,  and 

bake  in  a  very  slow  oven  about  35  m.  Serve  with  whipped 

cream. 

Baked  Dried  Peaches 

54  lb.  dried  peaches  1  t.  cinnamon 

%  c.  honey  water 

Wash  the  peaches  thoroughly,  and  soak  overnight,  using 
just  enough  water  to  cover.  In  the  morning  use  1  c.  of 
this  water,  add  to  it  the  honey  and  cinnamon,  pour  over  the 
peaches  in  a  baking  pan,  and  bake  in  oven  until  peaches  are 
tender,  and  juice  evaporated  to  about  one-half. 

Fig  Cream 

1  c.  milk  1  T.  lemon  juice 

1  c.  water  54  t.  salt 

54  c.  honey  1  T.  cornstarch 

54  c.  chopped  figs  2  eggs 

54  c.  boiling  water  1  T.  maple  sugar 

Scald  the  milk  and  water,  and  add  the  honey,  salt  and 
cornstarch,  mixed  smoothly  with  cold  water.  Cook  in  the 
double  boiler  10  m.  Beat  the  egg  yolks  slightly  and  add  the 
hot  mixture  to  them.  Return  to  double  boiler  and  cook  3  m. 
Remove  from  fire.  Cover  the  chopped  figs  with  the  boiling 
water  and  lemon  juice,  and  cook  until  figs  are  soft,  add  to  the 
first  mixture  and  turn  into  a  serving  dish  to  cool.  Beat  the 
whites  of  the  eggs  stiffly,  add  the  maple  sugar,  powdered, 
and  pile  by  spoonfuls  on  top  the  pudding. 

Jellied  Nuts 

1  T.  granulated  gelatine  54  c.  orange  juice 

54  c.  cold  water  l/2  c.  lemon  juice 

54  c.  boiling  water  2  T.  honey 

54  c.  walnut  meats 

Soak  the  gelatine  in  the  cold  water,  then  dissolve  in  the 
boiling  water.  Add  the  orange  and  lemon  juice,  then  the 
honey.  Pour  all  into  a  shallow  pan,  over  the  bottom  of  which 
have  been  spread  the  hut  meats.  Serve  cold,  either  alone 
or  with  whipped  cream  as  desired. 

45 


Grape  Juice  Frappe 

2  eggs  y2  c.  grape  juice 

2  T.  honey  2  c.  boiling  water 

Yz  t.  salt  1  T.  gelatine 

y2  t.  cinnamon  2  T.  cold  water 

Put  the  gelatine  to  soak  in  the  cold  water;  separate  the 
yolks  and  whites  of  the  eggs,  beat  the  yolks  until  thick,  then 
add  the  honey,  salt  and  cinnamon.  Add  the  grape  juice  to  the 
hot  water,  and  slowly  pour  it  onto  the  beaten  egg  yolks.  Re¬ 
turn  to  the  heat,  cooking  over  hot  water,  and  stirring  all  the 
time,  when  slightly  thickened,  pour  into  the  soaked  gelatine, 
stir  well  to  thoroughly  dissolve  the  gelatine,  then  fold  in  the 
stiffly  beaten  whites  of  eggs.  Pour  into  wet  moulds,  and  set 
in  a  cold  place  to  congeal. 


Rye  Doughnuts 


1  c.  brown  sugar 

3  T.  oleo,  melted 

2  eggs 

1  t.  salt 
1  t.  cinnamon 

4  t.  baking  powder 


54  t.  nutmeg 
2  c.  rye  flour 
2  c.  wheat  flour 
y2  c.  cornstarch 
1  c.  water 


In  a  mixing  bowl  melt  the  fat,  add  the  sugar  and  the  eggs, 
and  cream  all  well  together.  Mix  and  sift  all  the  dry  ingredi¬ 
ents,  except  1  c.  wheat  flour,  and  add  alternately  with  the 
water  to  the  sugar  mixture.  Add  the  rest  of  wheat  flour  if 
necessary,  turn  onto  a  floured  board,  roll  out  to  about  inch 
in  thickness,  and  fry  in  deep  hot  fat  until  a  golden  brown 
in  color  and  well  done  throughout. 


Hominy  with  Brown  Sauce 

2  c.  cooked  hominy  1  T.  oleo 

1  c.  milk  y2  t.  salt 

1  T.  cornstarch  1  T.  caramelized  sugar 

Melt  the  oleo,  add  the  cornstarch  and  1  T.  sugar.  Stir 
all  over  a  slow  fire  until  a  rich  brown  color  results,  then 
add  gradually  1  c.  hot  milk,  and  the  salt.  Stir  all  the  time 
until  the  sauce  is  thickened,  then  add  the  hominy,  heat  well, 
and  serve. 

Cafe  au  Lait 

Cafe  au  Lait  or  coffee  with  milk  is  the  way  the  French 
serve  coffee.  Equal  parts  milk  and  coffee  are  used,  and  the 
milk  is  used  hot.  The  result  is  very  good. 

46 


TIMELY  SUGGESTIONS 

Cut  bread  at  the  table;  serve  small  individual  portions  of 
butter  or  oleo ;  spread  the  children’s  jam  to  save  waste. 

Water  in  which  potatoes,  rice,  vegetables,  etc.,  are  cooked 
contains  valuable  mineral  matter  and  nutriment — use  when 
possible  in  making  soups,  bread,  etc.  Water  from  sweet 
potatoes  and  carrots  contains  sugar — use  in  cooking  break¬ 
fast  cereals.  Rinse  milk  and  cream  bottles  and  use  the 
water  in  soups,  doughs,  etc.  Use  of  a  rubber  plate  scraper 
will  save  every  bit  of  batter  in  the  mixing  bowl. 

See  that  all  trimmings  are  delivered  by  the  butcher ;  save 
every  bit  of  fat ;  try  out  with  low  heat  or  in  a  double  boiler 
and  use  in  place  of  lard. 

Fats  no  longer  of  use  for  deep  frying  and  all  surplus  fat 
unless  sold  to  the  soap-maker  should  be  made  into  soap. 

Hard  Soap  Without  Boiling 
12  ounce  can  lye  5^2  lbs.  fat 

2^2  pts.  of  cold  water 

Add  the  cold  water  to  the  lye,  in  a  stone  jar  or  iron  vessel,  and 
let  stand  until  the  temperature  has  dropped  to  8o°.  Melt  the  fat  and 
let  stand  until  temperature  has  dropped  to  120°.  Then  slowly  pour 
the  lye  into  the  grease,  stirring  until  thoroughly  combined,  and  the 
mixture  drops  from  the  paddle  like  honey.  Stir  slowly  from  5  to  T5 
minutes.  Too  long  stirring  may  cause  the  lye  to  separate  from  the 
fat.  Pour  into  a  mold,  a  wooden  box,  or  even  a  strong  pasteboard 
box  will  do,  cover  closely  and  let  stand  a  day  or  so.  Turn  out  of 
the  mold  and  cut  into  cakes. 

Milk  at  15  cents  a  quart  is  as  cheap  a  protein  food  as  meat 
at  20  cents  a  pound  and  of  greater  value.  Six  ounces  of 
cream  usually  forms  on  a  quart  bottle  of  milk;  an  8-oz. 
bottle  of  cream  costs  more  than  a  quart  of  milk ;  in  buying 
milk  for  the  cream  you  get  the  skimmed  milk  for  nothing. 

If  you  are  overweight  remember  that  dieting  to  lose  10 
pounds  of  fat  means  the  saving  of  forty  to  fifty  pounds 
of  bread  ;  this  multiplied  by  millions  equals — ? !  Gain  grace , 
attain  better  health  and  be  patriotic  all  at  the  same  time . 

Fuel  Saving.  Use  the  “simmerer”  of  the  gas  burner 
all  the  time;  have  the  burners  adjusted  so  that  they  cannot 
deliver  too  much  gas.  A  small,  portable  oven  used  on  one 
burner  consumes  about  ^3  the  gas  of  the  large  range  oven ; 
use  it  when  only  one  or  two  dishes  are  to  be  cooked;  plan 
to  fill  the  range  oven  when  using. 

Use  the  oil  stove  the  year  round  for  cooking  and  save  time 
and  coal ;  use  the  coal  range  for  heating  only. 

If  you  haven’t  a  fireless  cooker,  make  one — send  to  the 
Department  of  Agriculture,  Washington,  for  Bulletin,  free. 

47 


tt  Ci.  ,  --  2105951773 

Home  Study  courses 

COMPLETE  HOME  ECONOMICS  COURSE 


3,000  Pages — 1,000  Illustrations 


FOOD  SUBJECTS 


PRINCIPLES  OF  COOKERY,  by 
Anna  Barrows,  Columbia  Univer¬ 
sity. 

FOOD  AND  DIETETICS,  by  Prof. 
Alice  P.  Norton,  formerly  Univer¬ 
sity  of  Chicago,  Editor  Journal  of 
Home  Economics. 


CHEMISTRY  OF  THE  HOUSE¬ 
HOLD,  by  Margaret  E.  Dodd,  S. 
B.  Mass.  Institute  of  Technology. 
HOUSEHOLD  MANAGEMENT,  by 
Prof.  Bertha  M.  Terrill,  M.  A. 
University  of  Vermont. 


HEATH  SUBJECTS 


HOUSEHOLD  BACTERIOLOGY,  by 
Prof.  S.  Maria  Elliott,  Simmons 
College. 

HOUSEHOLD  HYGIENE,  by  Prof. 
S.  Maria  Elliott,  Simmons  College. 


PERSONAL  HYGIENE,  by  M.  Le- 
Bosquet,  S.  B.,  Director  A.  S.  H.  E. 
HOME  CARE  OF  THE  SICK,  by 
Amy  E.  Pope,  Presbyterian  Hos¬ 
pital,  New  York  City. 


HOUSEHOLD  ARTS 

THE  HOUSE  :  ITS  PLAN,  DECO-  TEXTILES  AND  CLOTHING,  by 
RATION  AND  CARE,  by  Prof.  Kate  M.  Watson,  formerly  of 

Isabel  Bevier,  University  of  Illi-  Lewis  Institute  and  University  of 

nois.  Chicago. 


CHILDREN 

CARE  OF  CHILDREN,  by  Prof.  A.  STUDY  OF  CHILD  LIFE,  by 
C.  Cotton,  M.  D.,  formerly  Rush  Marion  Foster  Washburne,  Editor 

Medical  College,  University  of  Mothers’  Magazine. 

Chicago. 


LESSONS  IN  COOKING,  THOROUGH 
PREPARATION  OF  MEALS 


by 

Eva  Roberta  Robinson,  University  of  South  Dakota  and  Helen  Gunn 
Hammel,  Farmers  Institute,  Lectures,  etc.  In  12  Parts, 
each  containing  a  week’s  meals,  with  detailed  recipes 
and  full  directions  for  preparing  all  meals ; 
also  menus  for  all  occasions, 
special  articles,  etc. 


HOUSEHOLD  ENGINEERING,  SCIENTIFIC  MAN¬ 
AGEMENT  IN  THE  HOME 


By  Christine  Frederick,  Consulting  Editor  Ladies'  Home  Journal. 


1 —  The  Labor  Saving  Kitchen. 

2 —  'Plans  and  Methods  of  Daily 

Housework. 

3 —  Helpful  Household  Tools. 

4 —  Methods  of  Cleaning. 

5 —  Food  Planning  for  the  Family. 

6 —  The  Practical  Laundry. 

7 —  Family  Financing  and  Record 

Keeping. 


8 —  Economical  Household  Purchas¬ 

ing. 

9 —  The  Servantless  Household. 

10 —  Management  of  Household  Serv¬ 

ants. 

11 —  House  Planning  and  Sanitation. 

12 —  Homemakers  Personal  Effi¬ 

ciency. 


Sample  pages  of  courses  sent  on  request — WHICH? 
BULLETINS — Free  Hand  Cooking,  10c;  Food  Values,  10c;  Five- 
Cent  Meals,  10;  Wheatless-Meatless  Meals,  10c 


AMERICAN  SCHOOL  OF  HOME  ECONOMICS, 
506  W.  69TH  STREET,  CHICAGO 


